Mexican Salad

Description

 * Preparation time: 15 minutes
 * Freezing: not recommended

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 purée
 * 1 tsp coarse grain mustard
 * 4 oz half-fat cheddar cheese, grated
 * salt and freshly ground black pepper

Directions

 * 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
Selections per serving: ½ fruit; 1½ protein; 1½ vegetable; 25 optional calories
 * calories per serving: 220