Layered salads are a tasty lunch option when entertaining friends during the New Year’s football marathon. This one from the “Mix It, Match It” Weight Watchers cookbook substitutes a few healthier or low-calorie ingredients like jicama and fat-free sour cream instead of using the traditional shredded cheese, regular sour cream and fatty ground beef.
Find the book, $19.95, at Weight Watchers meetings. To locate groups, go to and click on the “find a meeting” icon, or call 800-651-6000.
Preparation time, 15 minutes. Cook: 5 minutes. Serves 4.
Ingredients
3/4 pound ground lean beef (7 percent fat or less)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 cups shredded romaine lettuce
2 large tomatoes, diced
1 cup canned pinto beans, drained
1 small jicama, peeled and cut into matchstick-thin strips
3 scallions, thinly sliced
1 cup fat-free salsa
1/2 cup fat-free sour cream
2 teaspoons lime juice
Directions
Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes, then drain. Add the chili powder, cumin, cinnamon and salt. Cook until fragrant, about 20 seconds; set aside. Layer the lettuce, tomatoes, beans, jicama and scallions in a large glass salad bowl or a large round casserole dish. Top with the warm ground beef mixture and the salsa. Mix the sour cream and lime juice in a small bowl and spoon on top of the salad. Serve at once.
Per serving (1K cups): 282 calories, 6 g fat, 2 g saturated fat, 0
g trans fat, 50 mg cholesterol, 758 mg sodium, 36 g carbohydrates,
12 g fiber, 24 g protein, 140 mg calcium.
Per serving: (1 1/2 cups): 282 calories, 6 g fat, 2 g saturated fat, 0 g trans fat, 50 mg cholesterol, 758 mg sodium, 36 g carbohydrates, 12 g fiber, 24 g protein, 140 mg calcium.
