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Recipe: Avocado and Garbanzo Salad
Servings: 4
Preparation Time: 15 min.
Cooking Time: 5 min.
 
Ingredients:
  • 1/2 Lbs. yellow squash, chopped
  • 1/2 Lbs. can pimientos, drained, cut into thin strips
  • 1 Lbs. can garbanzos, drained
  • 1 smallonion\cooked, thinly sliced
  • 1 mediumavocado, chopped
  • 1/2 cup stuffed green olives
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 smallfresh red chilli, finely chopped
  • 1/4 tsp. sugar
This Recipe is considered:
Low Cholesterol
Cooking Directions:
Place squash in a steamer basket over boiling water. Cover pan and steam 3 minutes, or until almost tender. Remove from steamer basket, rinse under cold water and drain. Combine squash and next 5 ingredients in a large bowl. Combine last 4 ingredients in jar with a tight-fitting lid. Shake well and pour over salad. Toss gently to combine.
 
Per Serving: calories 404, fat 29.0g, calories from fat 65%, protein 7.7g, cholesterol 0.0mg, dietary fiber 11.8g

Nutrients Exchanges
Calories 404 Milk Exchanges 0.0
Protein 7.7g Vegetable Exchanges 2.0
Carbohydrates 33.2g Fruit Exchanges 0.4
Dietary Fiber 11.8g Bread Exchanges 1.1
Sugar 5.5g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 29.0g Lean Meat Exchanges 0.0
Saturated Fat 4.5g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 20.0g Fat Exchanges 5.7
Poly-unsaturated Fat 4.5g
% Calories from Fat 65%    
Cholesterol 0.0mg
Sodium 524.6mg
Vitamins Minerals
Vitamin A 497.4IU Calcium 79.9mg
Thiamin (B1) 0.8mg Copper 0.8mg
Riboflavin (B2) 0.9mg Iron 4.0mg
Niacin (B3) 2.2mg Magnesium 56.4mg
Vitamin B6 0.8mg Manganese 1.0mg
Vitamin B12 0.0mcg Phosphorus 82.0mg
Vitamin C 127.7mg Potassium 750.1mg
Vitamin E 5.8IU Selenium 1.7mcg
Folate 67.7mcg Sodium 524.6mg
Pantothenic Acid 1.0mg Zinc 1.0mg