Title: Mexican Flavors Salad
Categories: Salads
Yield: 4 Servings

4 ts Lime juice; fresh
1 ts Mustard, stone ground
2 ts Olive oil
1/4 ts Cayenne pepper
1/4 ts Cumin powder
2 tb Cilantro; chopped
8 lg Butterhead lettuce leaves
1 md Cucumber; peeled and cubed
16 Cherry tomatoes
1 lg Avocado; cubed
1 sm Red onion; minced
4 ts Pumpkin seeds, roasted

Combine lime juice and mustard in a small bowl. Gradually dribble in oil,
whisking constantly. Add Cayenne and cumin; mix in 2 teaspoons cilantro.
Set aside.

Tear lettuce leaves into bite sized pieces and divide among 4 salad plates.

Arrange mounds of cucumber, tomato and avocado over lettuce on each plate.
Spinkle minced onion over vegetable mounds. Drizzle 1/4 of the dressing
over each salad and scatter pumpkin seeds and remaining cilantro on top.

Variations: Substitute torn or chopped mustard greens for part of the
lettuce. Use half red cherry and half yellow pear tomatoes.
Posted to MC-Recipe Digest V1 #183

Date: Sun, 04 Aug 1996 21:04:59 -0700

From: "FeralCat@ix.netcom.com"
NOTES : Rather than chopping the cucumber, onion, tomatoes and avocado
as I have here, you might slice these vegetables and arrange them
in
concentric circles. The dressing is a tart, spicy lime
vinaigrette-a
little goes a long way.