| 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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