Recipe for Zucchini Fiesta Salad

Ingredients

1/2 lb small zucchini*
1/2 lb small crookneck squash*
2 tablespoon lemon juice
1/4 cup salad oil
1/2 teaspoon salt
1 single dash of pepper, ground cumin
1 each green onion, thinly sliced
1/3 cup diced green chilies
1/3 cup pimento-stuffed olives**
1 pkg (3 oz.) cream cheese***
1 each small avocado
1 single lettuce leaves
1 single fresh coriander (cilantro)

Instructions

* Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander. Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams cholesterol, 335 calories.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here