Mexican Salad

Mexican Salad

Serves 4

Mix chopped cucumber, grated carrot, 90g kidney beans, 60g raisins and green pepper.

Sprinkle with 2 tsp lime juice.

Mix fromage frais with 1 tsp tomato puree and 1 tsp coarse grain mustard. Season.

Put lettuce on plate, top with the vegetable mix, then dressing. 

Top each with 30g grated cheddar.

Mexican Salad

Mexican Salad

1982 WW recipe

Serves 2

2 tbsp red wine

2 oz raisins

4 oz cooked brown rice

3 oz cooked and sliced green beans

1 large tomato, chopped

2-3 spring onion, chopped

3 oz cooked peas

3/4 tsp chilli powder

4 tsp oil

1 tbsp wine vinegar

s and p

Soak raisins in wine overnight.

Combine soaked raisins, rice, green beans, tomato, onion and peas in salad bowl.

Combine chilli powder, oil, wine vinegar, salt and pepper, pour over salad and toss well.