American Ranch Style Salad

The sun has made another appearance today and so I’m officially declaring it’s a salad day at Bariatric Cookery HQ! Today’s version is a veggie affair with charred corn, kidney beans, pepper, grated or shredded hard cheese, salad greens and a sort of American ranch-style dressing. This is made

with a garlic and herb soft cheese – a better option than a ready-made bottled version I think.

If you have hungry people or a couple more eaters in your party then add 225 g/8 oz cooked and sliced new potatoes and 25 g/¼ cup broken walnuts to the mix.

AMERICAN RANCH STYLE SALAD

Ingredients

METRIC/US

low-fat cooking spray or mist

300 g/11 oz sweetcorn (fresh cooked, canned or frozen is fine to use)

1 x 400 g/14 oz can kidney beans, drained and rinsed

1 red pepper/capsicum, cored, seeded and chopped

75 g/¾ cup grated low-fat hard cheese (I used a Cheddar)

1 Little Gem lettuce (about 85 g/3½ oz) roughly torn

110 g/4 oz bag baby leaf herb salad

2 tbsp light garlic and herbs soft cheese

3 tbsp white wine vinegar

Method

Generously spritz a frying or sauté pan with low-fat cooking spray or mist. Heat, add the sweetcorn and cook until slightly charred.
Mix with the kidney beans, red pepper/capsicum and cheese in a large bowl. Mix in the lettuce and salad leaves.
To make the dressing, mix the soft cheese with the vinegar and 3 tbsp water. Add to the salad and toss gently to mix. Serve at once.

SERVES 2

WLS PORTION: ½-¾

V suitable for Vegetarians

CALORIES PER PORTION: 350

PROTEIN: 28.4g

CARBOHYDRATE: 54.2g

FAT: 5g

Image courtesy of www.makemoreofsalad.com