Mexican Salad

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  • Preparation time: 15 minutes
  • Freezing: not recommended



  1. 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 purée and mustard.
  4. Season lightly with salt and pepper and spoon over the salads.
  5. Divide the grated cheese between each plate and serve immediately.

Nutritional information[edit]

Selections per serving: ½ fruit; 1½ protein; 1½ vegetable; 25 optional calories

  • calories per serving: 220