 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Leah Lyon of Ada, Oklahoma often rounds out a meal with Southwest Iceberg Slaw. It's a cool, light and versatile side dish I created one day when I was trying to stretch my avocados, she says. And friends rave about it no matter what vegetables I add!â TASTY TIP: Try substituting other fresh garden vegetables in this salad or adding low-fat Mexican panela cheese for a light lunch entree, suggests Leah. Ingredients:
1/2 cup fat-free sour cream |
3 tablespoons lime juice |
2 tablespoons finely chopped onion |
1 teaspoon finely chopped jalapeno pepper |
3/4 teaspoon salt |
1/2 teaspoon pepper |
6 cups shredded iceberg lettuce |
1 cup cubed avocado |
1/2 cup chopped plum tomatoes |
1/4 cup shredded carrot |
Directions:
1. In a small bowl, whisk the sour cream, lime juice, onion, jalapeno, salt and pepper. In a large bowl, combine the lettuce, avocado, tomatoes and carrot. Pour dressing over salad; toss to coat. Yield: 6 servings.
|
|