Title: Mexican Salad
Categories: Ww Light Starter
Yield: 4 Servings

8	oz	Mixed salad leaves (e.g. Oak Leaf, radicchio, Little Gem, et
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.

Taken from the Weight Watchers Healthy Heart Cook Book by Beverley Piper From: Donna Webster

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