1 fresh chayote squash
3 cups fresh spinach
16 oz garbanzo beans, cooked
1/2 cup chopped red onion
1/2 cup chopped carrot
2 Tbsp fat free vinaigrette salad dressing
4 oz. reduced fat Monterey Jack cheese, shredded
Cook chayote in a small amount of boiling water for about l5 minutes, or till tender.
Rinse pieces in cold water; peel, and remove seed.
Cut into 1/2-inch chunks.
In a large salad bowl, toss together spinach, chayote, garbanzo beans, and cheese.
Top with nonfat vinaigrette
Nutritional analysis per serving: Calories 301, Calories from Fat 29%, Fat 10g, Protein 20g, Carbohydrates 36g, Fiber 9g, Cholesterol 27mg, Sodium 454mg.