Crisscross Salad

By carlaschwartz

Ingredients

• 1 pound fresh broccoli, chopped
• 1 (16 ounce) can kidney beans, rinsed and drained
• 2 large tomatoes, chopped
• 1 medium red onion, chopped
• 1 cup shredded Cheddar cheese
• 1 (16 ounce) bottle Italian salad dressing

Preparation

Step 1

In a large bowl, combine the first five ingredients. Drizzle with dressing; toss to coat. Serve immediately or refrigerate for 4 hours or overnight, stirring occasionally. Serve with a slotted spoon.

Nutritional Analysis: One 3/4-cup serving (prepared with fat-free cheese and salad dressing) equals 103 calories, 520 mg sodium, 1 mg cholesterol, 17 gm carbohydrate, 8 gm protein, trace fat. Diabetic Exchanges: 1 starch, 1 very lean meat.