Sunday, February 19, 2012

Salsa Salad

It is nearly 8:30 and we are just sitting down for dinner.  It has been a crazy, busy, but fun day.  Andrew and I have been trying to eat healthier, so rather than pick up some fast food from a drive-through, which is oh-so-tempting, I boiled a frozen chicken breast in water with bullion and other seasonings, shredded it and put it over a bed of organic baby spinach with some shredded cheese.  Normally, I'd slather the whole thing in ranch dressing, but that would totally defeat the purpose of the salad. This time I put salsa on my salad. Why have I not done this for years?? It adds so much flavor for 0 grams of fat, 1 gram of sugar, 2 grams of carbs, and only 10 calories for 2 tablespoons, and I didn't even have to use two tablespoons to coat my salad.  I compared it with the light ranch I would have used and the light Italian I put on Andrew's salad (he doesn't like salsa):

Light Ranch
For 2 tablespoons (same as the salsa), it was 7 grams of fat, 2 grams of sugar, 3 grams of carbs, and 80 calories!

Light Italian
This is way better than the ranch, but still not quite as good as the salsa.  Same serving size, it has 1.5 grams of fat, 2 grams of sugar, 3 grams of carbs, and 30 calories.

Plus the salsa is even more veggies!  I will definitely be doing this more often!

1 comment:

  1. yes..I learned this too and use salsa instead of butter on potatoes too...all kinds of things..and the salsa adds a great twist!
    i am your newest follower...pls follow bcd if you can.

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