| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
Servings |
INGREDIENTS
| 6 |
md |
PLUM TOMATOES IN 1 . CUBES |
| 1 |
|
YELLOW SQUASH CUT IN THICK SL. |
| 1 |
|
RED PEPPER CUT IN1/2. SQUARES |
| 2 |
md |
GREEN ONIONS CHOPPED |
| 1 |
|
GREEN PEPPER CUT IN 1/2.SQUARES |
| 1 |
cn |
MEXICORN DRAINED |
| 1 |
|
YELLOW PEPPER CUT IN 1/2.SQUARES |
| 1 |
|
RED ONION IN RINGS |
| 1 |
md |
ZUCCHINI IN THICK SLICES |
| 1 |
|
AVOCADOS 1.X 1/4 . SLICES; (up TO 2) |
INSTRUCTIONS
DRESSING: MIX: 1 CUP HELLMAN.S WITH 1/4 CUP ZATARIN.S- JUICE 1/2 LIME 1/2
t.CUMIN- 1 CLOVE GARLIC MINCED ---SERVED IN SEPARATE CONTAINER AS LEFTOVER
SALAD CAN BE SERVED AS A HOT VEGETABLE DISH LATER
Posted to recipelu-digest by HP VALET <HPVALET@aol.com> on Feb 27, 1998
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