Tostada Salad


16 c. romaine lettuce (washed, drained)
1 yellow bell pepper (julienne or diced)
4 T. corn (canned or fresh)
1/4 c. beets (canned, slivered)
8 T. hot chili beans
1 c. avocado (fresh, sliced or cubed)
1 c. tomatoes (diced)
1 c. black olives
1 c. tortilla chips (crushed)
12 asparagus spears (slightly steamed)
1 c. Tofutti Better Than Sour Cream or guacamole


In each of four salad bowls place 4 cups of romaine lettuce that has been torn into small pieces.
Add next seven ingredients; toss gently.
Place crushed tortilla chips in the center; lay asparagus spears on top of tortilla chips.
Top with a dollop of Tofutti Better Than Sour Cream or guacamole.

Yield: Four servings.

Nutritional Information:

Per Serving: calories: 139; fat: 10 grams; saturated fat: 1 gram; sodium: 236 milligrams; carbohydrates: 11 grams; dietary fiber: 5 grams; protein: 3 grams.

The Micheff sisters

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