---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Zucchini Fiesta Salad
  Categories: 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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