Mexican Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: 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 ounce: Canned red kidney beans, drained and rinsed
2 ounce: Raisins,
2 tsp: Lime juice,
5 fl oz: Natural fromage frais, up to 8% fat
1 tsp: Tomato puree,
1 tsp: Coarse grain mustard,
4 ounce: Half-fat Cheddar cheese, grated
Salt and freshly ground black pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp