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Tostada Salad   

Ingredients: 16 c. romaine lettuce (washed, drained) 1 yellow bell pepper (julienne or diced) 4 T. corn (canned or fresh) 1/4 c. beets (canned, slivered) 8 T. hot chili beans 1 c. avocado (fresh, sliced or cubed) 1 c. tomatoes (diced) 1 c. black olives 1 c. tortilla chips (crushed) 12 asparagus spears (slightly steamed) 1 c. Tofutti Better Than Sour Cream or guacamole

Directions:

In each of four salad bowls place 4 cups of romaine lettuce that has been torn into small pieces.
Add next seven ingredients; toss gently.
Place crushed tortilla chips in the center; lay asparagus spears on top of tortilla chips.
Top with a dollop of Tofutti Better Than Sour Cream or guacamole.

Yield: Four servings.

Nutritional information:

Per Serving: calories: 139; fat: 10 grams; saturated fat: 1 gram; sodium: 236 milligrams; carbohydrates: 11 grams; dietary fiber: 5 grams; protein: 3 grams.

The Micheff sisters

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