MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Zucchini Fiesta Salad
 Categories: Vegetarian, Salads, Vegetables
      Yield: 4 servings
 
    1/2 lb Small zucchini*
    1/2 lb Small crookneck squash*
      2 tb Lemon juice
    1/4 c  Salad oil
    1/2 ts Salt
      1 x  Dash of pepper, ground cumin
      1 ea Green onion, thinly sliced
    1/3 c  Diced green chilies
    1/3 c  Pimento-stuffed olives**
      1 pk (3 oz.) cream cheese***
      1 ea Small avocado
      1 x  Lettuce leaves
      1 x  Fresh coriander (cilantro)
 
  *   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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