| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| La times, Latimes1 | 4 | servings | ||
INGREDIENTS
| === CILANTRO VINAIGRETTE === | ||
| 1/4 | c | Vinegar |
| 1/4 | c | Lime juice |
| 3 | tb | Minced cilantro |
| 1 | tb | Dijon mustard |
| Salt and pepper | ||
| 1/4 | c | Oil |
| === SALAD === | ||
| 2 | c | Lightly-crumbled day-old corn bread |
| 4 | Plum tomatoes; chopped | |
| 4 | Green onions; sliced | |
| 1/2 | c | Cilantro leaves -; (loosely packed) |
INSTRUCTIONS
CILANTRO VINAIGRETTE: Combine vinegar, lime juice, cilantro, mustard and salt and pepper to taste in bowl. Slowly whisk in oil. Taste and add more salt and pepper if needed. (Makes about 1/2 cup) SALAD: Combine corn bread, tomatoes, green onions and cilantro in large bowl. Stir gently to combine so corn bread doesn't fall apart. Toss with 1/4 to 1/3 cup Cilantro Vinaigrette. Yields 4 servings. Each serving: 139 calories; 326 mg sodium; 0 cholesterol; 9 grams fat; 13 grams carbohydrates; 2 grams protein; 0.27 gram fiber Recipe Source: Los Angeles Times - 04-21-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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