Recipe - Mexican Salad

8 ounce Mixed salad leaves (e.g.
Oak Leaf, radicchio,
Little Gem, etc.), rinsed
and drained
6 Inch (15 cm) piece of
cucumber, chopped
1 lg Carrot, grated
2 Tomatoes, chopped
1 small Green pepper, deseeded
and cut or sliced up
3 ounce Canned red kidney beans,
drained and rinsed
2 ounce Raisins
2 teaspoon Lime juice
5 fl Natural fromage frais (up
to 8% fat)
1 teaspoon Tomato puree
1 teaspoon Coarse grain mustard
4 ounce Halffat Cheddar cheese,
grated
Salt and freshly ground
black pepper

Preparation time: 15 minutes

Freezing: not recommended Selections per serving: One half Fruit; 1One half Protein;
1One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini