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Ingredients:
8 oz Mixed salad leaves (e.g.
-Little Gem, etc.), rinsed
6 Inch (15 cm) piece of
1 large Carrot, grated
1 small Green pepper,
-drained and rinsed
2 tsp Lime juice
-to 8% fat)
1 tsp Coarse grain mustard
-grated
-black pepper
-Oak Leaf, radicchio,
-and drained
-cucumber, chopped
2 Tomatoes, chopped
beans,, ¥
2 oz Raisins
5 fl Natural fromage frais (up
1 tsp Tomato puree
4 oz Half-fat Cheddar cheese,
Salt and freshly ground
Instructions:
Preparation time: 15 minutes
Freezing: not recommended Selections per serving: 1/2 Fruit; 1-1/2
Protein; 1-1/2 Vegetable; 25 Optional Calories Calories per serving:
220
Arrange the salad leaves on four serving plates and top with the
cucumber, carrot, tomatoes, green pepper, red kidney beans and
raisins. Sprinkle with the lime juice.
Blend the fromage frais with the tomato puree and mustard. Season
lightly withh salt and pepper and spoon over the salads.
Divide the grated cheese between each plate and serve immediately.
Servings: 4
Never serve oysters in a month that has no paycheck in it. P. J. O'Rourke
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Mexican Salad Recipe brought to you by Mexican Recipes To-Go
