1 tablespoon olive oil
1 large onion, chopped
4 celery stalks, chopped
1/2 small red bell pepper, chopped
1 red bell pepper, chopped
1 large carrot, sliced
1 1/2 cups chopped celery
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped celery
3 tablespoons olive oil
1/2 cup chopped fresh lemon juice
1 (8 ounce) can diced tomatoes with juice
2 tablespoons chopped fresh parsley
3 large tortilla chips
In a large, heavy skillet, heat the olive oil over medium heat. Add onion and celery, peppers and carrots; saute; add nuts, egg whites and lemon juice; cook and stir until vegetables are tender. Add tomatoes, celery, onion and celery. Stir in tomatoes with juice and parsley.
Bring to a boil. Reduce heat to low; cook 5 minutes. Remove from heat; stir in lettuce, corn, onion, olives and nuts. Sprinkle with tortilla chips. Serve hot.
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