Vegetarian Chili Salad
A high-protein and filling salad that's perfect for Mexican food cravings.
1 tbsp light sour cream
1 slice light mild cheddar cheese
1/2 cup vegetarian chili
2 cups shredded or chopped iceberg lettuce
Heat chili in a small saucepan over medium heat.
In the meantime wash, chop, and dry lettuce. Place in bowl.
When chili is heated through, strain excess sauce and add 1/2 cup of chili onto lettuce.
Shred cheese over salad and top with sour cream.
If desired, serve with multigrain tortilla chips. Enjoy!
in 1 serving of Vegetarian Chili Salad.
, 34% carbs, 27% protein.
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