Pumpkin Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 83.0
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 66.0 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.7 g

View full nutritional breakdown of Pumpkin Salad calories by ingredient


Introduction

My interpretation of a recipe from Dean Ornish's 'Eat More, Weigh Less'.. This helps satisfy my Mexican food cravings without breaking the nutritional bank! My interpretation of a recipe from Dean Ornish's 'Eat More, Weigh Less'.. This helps satisfy my Mexican food cravings without breaking the nutritional bank!
Number of Servings: 4

Ingredients

    1.5c. pumpkin in .5" dice
    1 chayote squash, likewise diced
    1c. corn kernels (fresh or frozen)
    1 large or 2 small poblano peppers (or other chile), roasted and diced (about .5c.)
    .5c. chopped green onions
    2T chopped cilantro
    2T. lime juice (I add some of the zest too)
    1T. seasoned rice vinegar
    3 cloves garlic, roasted, chopped, optional
    ground cumin, to taste, optional

Directions

Steam chayote and pumpkin for several minutes (maybe 3ish) in steamer basket, then put corn on top and continue until pumpkin is just almost tender (maybe another 3 to 5).

In a bowl, mix together all other ingredients. When pumpkin/squash/corn is done, add and toss together. Serve at room temp (my choice) or chilled.

Number of Servings: 4

Recipe submitted by SparkPeople user KITCHENCAT.