CAROLYNN’S PANTRY

SOUTH OF THE BORDER SALAD

SALAD:        
1 lb. green leaf lettuce, trimmed and torn into bite-size pieces
¼ cup cilantro leaves
1 med. cucumber, peeled, halved, seeded, and thinly sliced
1  4 oz. piece of jicama, peeled, thinly sliced and cut into thin strips (1 cup)
1 cup grape tomatoes, halved

Combine lettuce, cilantro, cucumber, jicama and tomatoes in large bowl.  Just before serving, add dressing and toss to coat.

DRESSING:
¼ tsp cumin seeds
¼ cup mayonnaise (low fat)
¼ cup sour cream  (low fat)
2 tbls. minced chives
2 tbls. lime juice
1 tbls. water
salt and pepper

Roast cumin seeds in small dry skillet over medium heat, shaking pan constantly, until fragrant and toasted, (20 to 30 seconds).  Transfer to a mortar and pestle or spice grinder and grind.

Whisk mayonnaise, sour cream and lime juice in a small bowl.  Whisk in water, cumin and chives.  Season with salt and pepper to taste.

10 servings
Cal. 71…Carbs 4.5 gm…Fat 3 gm…Fiber 1.5 gm.