Brocco-Taco Salad

[Melf]

1 lb bag Broccoli Slaw
1-8oz can red kidney beans, drained
1 c. shredded Cheddar cheese (4oz)
1 lg tomato, diced
1 (2 1/4 oz) can sliced black olives, drained
1/4 c. finely chopped red onion
1/2 c. ranch dressing (it calls for Thousand Island but I'm using Ranch)
1/4 c. salsa
1 lb ground turkey breast (otional)

1. In a lg bowl, combine the slaw kidney beans, Cheddar cheese. tomato, olives & onion, tossing to mix wel. Add salad dressing & salsa, tossing again to coat. (Salad can be made up to this point 24 hours in advance, cover, & refrigerate.)

2. (If using ground beef/turkey option) In a large skillet over medium-high heat, cook meat, stirring to break up the chunks of meat, until nicely browned on the outside & no trace of pink remains, 8-10 minutes. Let col. Add to salad mixture before adding salad dressing & toss well to mix.

Served with Triscuits

6-8 servings

[Melf]

2 Slaw dressing in SB book
1/2 c. mayo
1 TBS white vinegar
1/2 tsp salt
1 pk sweetner (optional)

or

1/2 c. reduced fat sour cream
2 TBSp apple cider vinegar
3 pks sweetner
1/2 tsp salt
1/8 tsp ground black pepper (or to taste)

Also found this recipe for the broccoli slaw

2 c. Broccoli Cole Slaw
2/3 c. hummus
4 tsp finely chopped pickled jalapeno peppers or sliced black olives
2 WW pitas
4 to 8 fresh tomato slices

In a med. bowl, mix together the slaw, hummus, & peppers.
Using kitchen scissors or sharp knife, cut pita breads in half. Fill each pita half with 1 or 2 tomatoe slices & 1/2 c. brocco;i slaw-hummus mixture.

Makes 4 sandwiches
Calories/servings: 189
Protein: 6.6 G
Carbs : 31G
Dietary Fiber : 1.8G
Fat-total: 4.8G