Mexican Chopped Salad


1 small head romaine lettuce, cut into 1/2-inch-wide crosswise strips
2 medium tomatoes, cored, seeded and diced
1 small red onion, chopped
1 medium green apple, peeled, cored and diced
1/2 cup frozen, thawed corn kernels
1-1/2 cups crushed, baked low-fat tortilla chips
Dressing (follows)
1 small avocado, peeled, seeded and thinly sliced

1/3 cup pine nuts
1 teaspoon ground cumin
Salt to taste (optional)
Freshly ground pepper to taste
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil


Combine the lettuce, tomatoes, onion, apple, corn and tortilla chips in a large bowl. Drizzle with 3 tablespoons dressing. Toss gently but well. Top with avocado slices and serve immediately. Serves 6.

Nutritional information:

Per serving (with dressing): 163 calories / 9 grams fat / 3 grams protein / 20 grams carbohydrates / 5 grams dietary fiber
(Adapted from “The Joslin Diabetes Great Chefs Cook Healthy Cookbook,” Simon & Schuster, 2002)