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ZUCCHINI FIESTA SALAD

Category:    Vegetarian, Salads, Vegetables
Yield:4 servings
 
    1/2 lb Small zucchini*                   1/3 c  Diced green chilies
    1/2 lb Small crookneck squash*           1/3 c  Pimento-stuffed olives**
      2 tb Lemon juice                         1 pk (3 oz.) cream cheese***
    1/4 c  Salad oil                           1 ea Small avocado
    1/2 ts Salt                                1 x  Lettuce leaves
      1 x  Dash of pepper, ground cumin        1 x  Fresh coriander (cilantro)
      1 ea Green onion, thinly sliced     
 
  *   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.
 

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