Name: Mexican Salad
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Mexican	Weight watc, Light meal, Starters	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“The great mystery is not unanswered prayer; it’s unfinished prayer”