| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Vegetarian, Salads, Vegetables | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Small zucchini* |
| 1/2 | lb | Small crookneck squash* |
| 2 | tb | Lemon juice |
| 1/4 | c | Salad oil |
| 1/2 | ts | Salt |
| Dash of pepper, ground cumin | ||
| 1 | Green onion, thinly sliced | |
| 1/3 | c | Diced green chilies |
| 1/3 | c | Pimento-stuffed olives** |
| 1 | pk | (3 oz.) cream cheese*** |
| 1 | Small avocado | |
| Lettuce leaves | ||
| Fresh coriander (cilantro) |
INSTRUCTIONS
* Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander. Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams cholesterol, 335 calories. From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip
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