1 c. carrots, diced
1 c. green beans
1 c. frozen peas
1 c. corn
6 c. lettuce
3 c. tortilla chips
1/2 c. black olives (optional)
1 c. Cheddar cheese, shredded
Fresh tomato salsa (see below)
Sour cream

Place carrots and beans in vegetable steamer, covered, over boiling water for 10 minutes. Add peas and corn, and steam for 5 minutes or until vegetables are tender. (Note: You may use a package of frozen mixed vegetables instead of fresh if you are running short of time.) Combine vegetables in a large bowl, and set aside.

FRESH TOMATO SALSA:

3 lg. tomatoes or 1 can peeled tomatoes
3 tbsp. oil
1 green pepper
1/2 c. onion
1 clove garlic, minced
1/2 tsp. salt

Plunge tomatoes in boiling water for a few seconds. Remove from water and remove skins, chop into small pieces. (If using canned tomatoes, cut into small pieces.) Heat oil in small skillet. Add onion, green pepper, garlic and salt and simmer for 5-10 minutes. Add tomatoes and set aside.

Mix vegetables with the lettuce in large bowl. Add all of the salsa except for 1/4 cup to the vegetable mixture. Layer your plate with the chips, then spoon vegetable mixture on top. Pour remaining salsa over the top and add a tablespoon of sour cream. Sprinkle diced black olives and Cheddar cheese on top. Serves 4.

Per Serving: Cal 542; Pro 15.4 gm; CHO 54.2 gm; Fat 33.3 gm; Chol 36 mg; Sodium 1030 mg.

Diabetic Exchanges: Milk - 1; bread - 2; vegetable - 3; fat -5.