| 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
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