Ask a dietitian here.
Ingredients: Makes 1 serving
For the Potatoes
3½ oz fingerling potatoes, diced1 teaspoon canola oilPinch saltPinch ground cuminPinch chili powder1 garlic clove, minced
For the Salad
2 cup spring mix lettuce½ cup cooked red quinoa2 tablespoons corn kernels¼ cup halved cherry tomatoes1/8 teaspoon salt1/8 teaspoon black pepper2 tablespoons Bolthouse Farms Cilantro Avocado Yogurt Dressing
Serving size:1 salad
Nutrition Information: 275 calories, 6.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 430 mg sodium, 46 g carbohydrate, 5.5 g sugar, 6 g fiber, 10 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
Blue Cross and Blue Shield of Texas, a Division of Health Care Service Corporation, a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association
© Copyright 2022 Health Care Service Corporation. All Rights Reserved.
Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Texas.
File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe® Reader® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.
Powered by Telligent