| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
|
|
Formatted for MM by |
| 2 |
tb |
Fresh cilantro leaves — |
|
|
Chpd |
|
|
Diane crhn32b |
|
|
Or use coriander |
| 2 |
c |
Fresh chopped tomatoes — 1 |
|
|
Lb |
|
|
Limes — juice only |
| 3 |
|
Inch jalapeno pepper — |
|
|
Chpd |
| 1/4 |
ts |
Salt |
| 1/4 |
md |
Onion — chopped |
| 1 |
ts |
Corn oil |
| 20 |
ml |
Garlic — chopped |
|
|
1/3 CUP SERVING—– |
|
|
*Calories |
|
|
*gm fiber |
|
|
*gm protein |
|
|
*mg sodium |
|
|
*gm total fat |
|
|
*mg calcium |
|
|
*gm carbo |
|
|
EXCHANGES—– |
|
|
*Fat |
|
|
*Vegetable |
INSTRUCTIONS
In a bowl combine the tomatoes, jalapeno pepper, onion, garlic, and
cilantro. Add the lime juice, salt, and oil, mix well.
YIELD: Makes 2 1/2 cups SOURCE: The N/S Flavor Set-Point Weight-Loss
Cookbk
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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