Pumpkin Salad (1 PT)

Recipe Ingredients

1 cup	237ml	Pumpkin - peeled and cut in 1/2" dice
1 cup	237ml	Chayote squash - peeled and cut in 1/2" dice
1 cup	62g / 2.2oz	Fresh corn kernels (approx. 1 large ear)
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	Seasoned rice vinegar
2		Fresh green chilies (approx. 1/4 cup) - roasted and chopped
1/2 cup	31g / 1.1oz	Green onions - chopped
1 tablespoon	15ml	Fresh cilantro - minced

Recipe Instructions

In a large saucepan with a steamer insert, steam the pumpkin and chayote for 2 minutes. Add the corn and continue to steam for 2 to 3 minutes, or until all the vegetables are just tender.

In a medium bowl, combine the lime juice and vinegar. Add the pumpkin, chayote, corn, chilies, onions, and cilantro. Toss well and serve at room temperature or chilled.

Per serving (3/4 Cup): 66.3 cals; 0.5g total fat; 0mg chol; 15.9g carb; 2.6g fiber; 2.4g protein; 4mg sodium

MC Formatted and WW Pointed by Mary [[email protected]]

Source:
Eat More, Weigh Less by Dean Ornish, MD

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.