Recipe - Mexican Flavors Salad

4 teaspoon Lime juice; fresh
1 teaspoon Mustard, stone ground
2 teaspoon Olive oil
One fourth teaspoon Cayenne pepper
One fourth teaspoon Cumin powder
2 tablespoon Cilantro; chopped
8 lg Butterhead lettuce leaves
1 md Cucumber; peeled and cubed
16 Cherry tomatoes
1 lg Avocado; cubed
1 small Red onion; minced
4 teaspoon Pumpkin seeds, roasted

Combine lime juice and mustard in a small bowl. Gradually dribble in oil,
whisking constantly. Add Cayenne and cumin; mix in 2 teaspoons cilantro.
Set aside.

Tear lettuce leaves into bite sized pieces and divide among 4 salad plates.

Arrange mounds of cucumber, tomato and avocado over lettuce on each plate.
Spinkle minced onion over vegetable mounds. Drizzle One fourth of the dressing
over each salad and scatter pumpkin seeds and remaining cilantro on top.

Variations: Substitute torn or chopped mustard greens for part of the
lettuce. Use half red cherry and half yellow pear tomatoes.
Posted to MCRecipe Digest V1 #183

Date: Sun, 04 Aug 1996 21:04:59 0700

From: "FeralCat@ix.netcom.com" FeralCat@ix.netcom.com
NOTES : Rather than chopping the cucumber, onion, tomatoes and avocado
as I have here, you might slice these vegetables and arrange them
in
concentric circles. The dressing is a tart, spicy lime
vinaigrettea
little goes a long way.