Mexican Salad
| Yield: | 4 Servings |
| Categories: | Starters |
| 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 |
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