Chayote Salad

Preparation Time: 25 minutes
1 chayote squash, fresh 4 cups spinach, fresh 1 can (16 oz) garbanzo beans, rinsed ½ cup red onion, chopped ½ cup carrot, chopped 2 Tbsp fat-free vinaigrette salad dressing 1 ½ oz Montery Jack cheese (reduced fat. shredded)
Cut chayote into large chunks. Cook chayote in a small amount of boiling water for about 15 minutes, or until tender. Rinse pieces in cold water, peel, and remove seeds. Cut chayote into 1/2-inch chunks. In a large salad bowl, toss together spinach, chayote, garbanzo beans and cheese. Top with vinaigrette and serve.
Serves: 4
2 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 170 Total Fat: 4g Saturated Fat: 1.5g % of Calories from Fat: 21% % Calories from Sat Fat: 8%		Protein: 9g Carbohydrates: 26g Cholesterol: 10mg Dietary Fiber: 7g Sodium: 330mg
Each serving provides: An excellent source of fiber, and vitamins A and C, and a good source of iron, folate and calcium.

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