Recipe of Mexican Salad - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: MEXICAN SALAD
Categories : Weight watc, Light meal, Starters
Serving size: 4 servings 8 oz Mixed salad leaves (e.g. -Oak Leaf, radicchio, -Little Gem, etc.), rinsed -and drained 6 Inch (15 cm) piece of -cucumber, chopped 1 lg Carrot, grated 2 Tomatoes, chopped 1 sm Green pepper, de-seeded -and sliced 3 oz Canned red kidney beans, -drained and rinsed 2 oz Raisins 2 ts Lime juice 5 fl Natural fromage frais (up -to 8% fat) 1 ts Tomato puree 1 ts Coarse grain mustard 4 oz Half-fat Cheddar cheese, -grated 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. -----