Have A Plant®: The Plant-Forward Eating Guide
Get Inspired
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.

See 30 Minutes or Less SEASONAL Recipe Archive
Search ALL Our Recipes

Other Stories