LIGHT STYLE : Mexico in L.A. : Chipping Away at Fat

By ROSE DOSTI and DEBORAH KIDUSHIM ALLEN

Oct. 24, 1991 12 AM PT

<i> This column is based on the newly revised "Light Style: The Low Fat, Low Cholesterol, Low Salt Way to Good Food and Good Health," by Dosti and Kidushim-Allen, a registered dietitian (HarperSanFrancisco: $14.95)</i>

Here’s an appetizer that gives you more than just calories. Salsa, used as a dressing for tortillas, provides vitamins C and A. Broiling instead of frying the tortilla chips eliminates 54 calories (6 grams fat) per serving. Using salt-free salsa and tortilla chips helps keep sodium content to a minimum.

TORTILLA SALAD

6 corn tortillas

3 tablespoons red wine vinegar

2 tablespoons chopped cilantro

1 small sweet white onion, chopped

1 large tomato, diced

1/2 avocado, diced, optional

Cut each tortilla into 4 triangular pieces. Place tortilla triangles on baking sheet and place under broiler about 1 minute on each side, or until crisp. Combine vinegar and cilantro in bowl. Add tortillas, onion, tomato and avocado. Toss to coat well. Makes 6 servings.

Each serving with avocado contains about:

98 calories; 58 mg sodium; 0 cholesterol; 2 grams fat; 17 grams carbohydrate; 3 grams protein; 2 grams fiber; 18% calories from fat.

Exchanges: 1 bread, 1/2 fat.

Each serving without avocado contains about:

76 calories; 57 mg sodium; 0 cholesterol; trace fat; 16 grams carbohydrate; 3 grams protein; 2 grams fiber, 2% calories from fat.

Exchanges: 1/2 bread.