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Mexican salad
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| Artist: |
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| Categories: |
Appetizers, Low-calorie, Low-fat, Mexican, North American, Salads, South American |
| Yield: |
4 |
| Rating: |
0 |
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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
| large | Carrot, grated | | 2
| | Tomatoes, chopped | | 1
| small | Green pepper, de-seeded | | | -and sliced | | 3
| oz | Canned red kidney beans | | | -drained and rinsed | | 2
| oz | Raisins | | 2
| tsp | Lime juice | | 5
| fl oz | Natural fromage frais (up | | | -to 8% fat) | | 1
| tsp | Tomato puree | | 1
| tsp | Coarse grain mustard | | 4
| oz | Half-fat Cheddar cheese | | | -grated | | | Salt and freshly ground | | | -black pepper |
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Procedures:
| 1 | Preparation time: 15 minutes freezing: not recommended selections per serving: ?fruit; 1-?protein; 1-?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. | | 2 | Sprinkle with the lime juice. | | 3 | Blend the fromage frais with the tomato puree and mustard. | | 4 | Season lightly withh salt and pepper and spoon over the salads. | | 5 | Divide the grated cheese between each plate and serve immediately. |
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