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| 2 x ca. 450 g | Red potatoes, cooked peeled and cubed (6 cups) |
| 2 Tasse | Sargento Light Shredded Mild Cheddar, divided |
| | cheese |
| 2/3 Tasse | red bell pepper diced |
| 2/3 Tasse | Canned black beans, rinsed and drained |
| 1/2 Tasse | celery thinly sliced |
| 1/2 Tasse | Chopped jicama, optional |
| 1/3 Tasse | Thinly sliced green onions with tops |
| 2 Esslöffel | cilantro chopped, fresh |
| 1/2 Teelöffel | salt |
| 3/4 Tasse | Fat-free Ranch dressing |
| 1/2 Tasse | Prepared chunky salsa |
| | Fresh cilantro sprigs, optional |
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In large bowl, combine potatoes, 1-1/2 cups cheese, bell pepper, beans, celery, jicama, green onions, cilantro and salt. Combine dressing and salsa; pour over potato mixture. Toss gently to coat. Chill at least 1 hour before serving. Serve salad topped with remaining 1/2 cup cheese; garnish with cilantro sprigs, if desired.
12 servings.
Selections
Nutrition Information Per Serving: Calories 143 Protein 7 g. Carbohydrate 21 g. Fat 3 g. Cholesterol 7 mg. Sodium 525 mg. Calcium 175 mg.
Downloaded from http://www. Roa. Com/index. Html, Recipes of America, Milwaukee Pbs
MCbuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25,
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