(FOX 2) - Two student teams recently went head to head for the 4th annual Pistons Fit Ready-Set-Cook Competition at Henry Ford Health System. Some of the winners joined us on The Nine to tell us more.
You can hear from Julie Fromm, Henry Ford Health System Chef Educator, and Diamond Minor and Camille McMurtry in the video player above, and get their southwest chopped salad recipe below.
1/3 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
3 Tablespoons lime juice
2 Tablespoons golden balsamic vinegar
1 Tablespoon honey
1 to 2 teaspoons Sriracha sauce
1/8 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
6 cups chopped romaine lettuce
3/4 cup canned black beans, drained and rinsed
3/4 cup diced red bell pepper
3/4 cup frozen corn, thawed
3/4 cup diced celery
1/2 cup chopped avocado
1/4 cup diced red onion
12 ounces grilled chicken breasts, diced
1. To prepare dressing, whisk together sour cream, mayonnaise, lime juice, vinegar, honey, Sriracha sauce, cumin, garlic powder, salt, and black pepper.
2. Place lettuce in a large bowl and top with black beans, red pepper, corn, celery, avocado, onion and chicken. Pour dressing over vegetables and toss to coat. Serve.
Yield: 4 servings Nutrition Information Per Serving: 348 Calories 7 grams Fat 1.5 grams Saturated Fat 91 mg Cholesterol 384 mg Sodium 32 grams Carbohydrates 6 grams Fiber 39 grams Protein
Food exchanges: 4 lean meat, 3 vegetables, 1 fat