Mexican salad

 
                               MEXICAN SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Weight watc                      Light meal
                 Starters
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Mixed salad leaves (e.g.
                         -Little Gem, etc.), rinsed
    6                    Inch (15 cm) piece of
    1       lg           Carrot, grated
    1       sm           Green   pepper,
                         -drained and rinsed
    2       ts           Lime juice
                         -to 8% fat)
    1       t            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       t            Tomato puree
    4       oz           Half-fat Cheddar  cheese,
                         Salt and freshly ground
 
   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.
  
 
 
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