Mexican Salad

MEXICAN SALAD

4 Preparation Time :

Categories : Weight watc Light meal

Starters

Amount Measure Ingredient -- Preparation Method -- -- --

8 oz Mixed salad leaves

-Little Gem, etc.), rinsed

6 Inch (15 cm) piece of 1 lg Carrot, grated

1 sm Green pepper,

-drained and rinsed

2 ts Lime juice

-to 8% fat)

1 t Coarse grain mustard

-grated

-black pepper

-Oak Leaf, radicchio,

-and drained -cucumber, chopped

2 Tomatoes, chopped

beans, -- ¥

2 oz Raisins

5 fl Natural fromage frais

1 t Tomato puree

4 oz Half-fat Cheddar cheese,

Salt and freshly ground

Preparation time: 15 minutes

Freezing: not recommended Selections per serving: 1/2

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. - - - - - - - - - - - - - - - - - -