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Mexican Salad




Source of Recipe


Marla


List of Ingredients




Mexican Salad

8 ounces Mixed salad leaves -- (e.g. Oak Leaf,

-- radicchio, Little

-- Gem, etc.), rinsed

-- and drained

6 Inch -- (15 cm) piece of

-- cucumber, chopped

1 large Carrot -- grated

2 Tomatoes -- chopped

1 small Green pepper -- de-seeded and

-- sliced

3 ounces Canned red kidney beans -- drained and rinsed

2 ounces Raisins

2 teaspoons Lime juice

5 fluid ounces Natural fromage frais -- (up to 8% fat)

1 teaspoon Tomato puree

1 teaspoon Coarse grain mustard

4 ounces Half-fat Cheddar cheese -- grated



Recipe



Salt and freshly ground black pepper

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.