Print Recipe:

Ingredients:
Dressing
1/3 cup pine nuts, toasted
1 teaspoon ground cumin
Salt (optional)
Freshly ground pepper to taste
¼ cup red wine vinegar
½ cup extra-virgin olive oil

Salad
1 small or ½ large head romaine lettuce, cut into ½ inch wide crosswise strips
2 medium tomatoes, cored, seeded and diced
1 medium green apple, peeled, cored and diced
½ cup fresh corn kernels (cut from 1 ear of corn)
1 ½ cups crushed baked low-fat tortilla chips
1 small avocado, peeled, seeded, and thinly sliced

Dressing Preparation:
Toast the pine nuts in a small dry frying pan over medium heat for 2 minutes, shaking frequently. Add the cumin and continue toasting and shaking the pan, 1 minute longer. Remove from the heat. Add the salt (if using), pepper, vinegar, and olive oil to the pan and whisk until blended. Let cool.

Salad Preparation:
In a large bowl, combine the lettuce, tomatoes, onion apple, corn, and tortilla chips. Toss well. Drizzle with 3 tablespoons dressing. Toss until well coated. Top with avocado slices and serve at once.

Makes 6 servings

Joslin Choices: 1 carbohydrate (bread/starch), 2 fat

Per Serving: 163 calories (48% calories from fat), 9 g total fat (2 g saturated fat) 3 g protein, 20 g carbohydrate, 5 g dietary fiber, 0 cholesterol, 61 mg sodium, 498 mg potassium

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A recipe by Mary Sue Milliken and Susan Feniger, from the Ciudad restaurant in Los Angeles and is featured in the Joslin Diabetes Great Chefs Cook Healthy Cookbook.

The Joslin Diabetes Great Chefs Cook Healthy Cookbook, Copyright © 2002 by Frances Towner Giedt, Bonnie Polin, Ph.D., and Joslin Diabetes Center.