Mexican Salad

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

Directions
Preparation time: 15 minutes freezing: not recommended selections per serving: ½ fruit; 1-½ protein; 1-½ 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.