And on the subject of salads...

Southwest Salad A tangy, spicy and fiber-filled alternative to your average greens

Ingredients:

-1/3 cup fat-free salsa, medium or spicy

-3 tablespooons reduced-fat sour cream

-1 tablespoon white wine or apple cider vinegar

-3 cups (or 2 15-oz cans) black beans, drained and rinsed

-1 cup cherry tomatoes, halved

-3/4 cup canned yellow corn (or fresh, or frozen & thawed)

-1/2 cup diced avocado

-1/2 cup sliced green onions

-1/8 cup chopped fresh cilantro

-6 cups baby spinach

-2 oz pepper jack cheese, cubed or shredded

-24 baked low-fat tortilla chips

Directions:

-In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, green onions, cheese and cilantro; toss to coat and mix.

-Place 1 1/2 cups spinach on each of four serving plates; top each with 1 1/2 cups of bean mixture. Arrange 6 chips around each of each plate. Yields 4 servings.

Notes: This should go without saying, but use a salsa that you like for the dressing. Otherwise you won't like the dressing. I usually use homemade salsa for this. Either kind of vinegar should be fine; just use what you have.

Cheers! Since this is a summary meal, go with a nice white table wine.

Source: Weight Watchers

Nutrition info: About 350 calories.