Tuesday, June 19, 2012

Fiesta Salad

2 Tomatoes, chopped
1 Red Onion, sliced
3 Bell Peppers, sliced in strips  (1 each: red, yellow, and green)
¼ cup fresh Cilantro
3 TBLspoon Salsa
2 TBLspoon Lemon Juice
½ teaspoon Garlic Salt
¼ teaspoon Black Pepper
¼ teaspoon ground Cumin
lettuce leaves
Serve 1 cup vegetable mixture over 1 cup or 4 oz lettuce.
Keep the Fiesta Salad mix separate from the lettuce until ready to serve.
Each serving contains 1 cup salad mix over 1 cup or 4 oz lettuce leaves
Abstinent Measuring
Each Serving = 2 vegetables
*contribution from Area II Cookbook 2004

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