Serves: 4
Total Calories: 365

2 teaspoons cornstarch
1 1/2 teaspoons chili powder
1 teaspoon sugar
3/4 teaspoon cumin ground
1/2 teaspoon garlic salt
1/4 teaspoon paprika
3/4 cup chicken bouillon
3 tablespoons white vinegar
1/2 tablespoon vegetable oil
lettuce leaves
4 cups shredded mixed
4 ounces roast beef cooked, cut in 2-inch matchstick pieces
4 ounces turkey breast tenderloin cooked, cut in 2-inch matchstick pieces
4 ounces sharp cheddar cheese cut in 2-inch matchstick pieces
1 (4-ounce) can green chili whole, drained and cut lengthwise in strips
2 tomatoes medium, cut in wedges
1/4 cup green onion sliced, including some green

In a small saucepan, mix cornstarch, chili powder, sugar, cumin, garlic salt and paprika. Add bouillon and stir until mixture is smooth. Add vinegar and oil. Stirring over medium heat, bring to a boil and boil for 1 minute or until shiny and thickened. Remove from heat. Cover and chill at least 1 hour.

Arrange lettuce leaves on a chilled platter or four individual salad plates. Mound shredded greens in the center. Arrange the roast beef, turkey, cheese, green chilies and tomatoes on greens. Sprinkle with green onions. Stir dressing and pour some over salad. Pass remaining dressing.

Nutritional Facts:

Serves: 4
Total Calories: 365
Calories from Fat: 148

More Recipes from the Slender Feast Cookbook:
Bacon And Onion Dressing
Cucumber-Yogurt Salad
Fiesta Chef's Salad
International Chicken Salad
Light Potato Salad
Main Dish Taboili
Mediterranean Dressing
Pasta-Crab Salad
Romano Dinner Salad
Shrimp Remoulade Salad