---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MEXICAN SALAD
  Categories: Weight watc, Light meal, Starters
       Yield: 4 servings
  
       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 lg Carrot, grated
       2    Tomatoes, chopped
       1 sm Green   pepper,   de-seeded
            -and   sliced
       3 oz Canned red  kidney beans,
            -drained and rinsed
       2 oz Raisins
       2 ts Lime juice
       5 fl Natural fromage frais (up
            -to 8% fat)
       1 ts Tomato puree
       1 ts Coarse grain mustard
       4 oz Half-fat Cheddar  cheese,
            -grated
            Salt and freshly ground
            -black pepper
  
   Preparation time: 15 minutes
   
   Freezing: not recommended Selections per serving: 1/2
   Fruit; 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.
  
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