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I was raised in Southern California, not far from the Mexican border. That explains why I like Mexican food as much as I do. Much of my cooking...even when I'm making "American dishes"...is heavily influenced by the kinds of foods and flavors I tasted as a youngster growing up just north of the border.
This recipe is:
Nutritional Facts 1 serving (1 each) equals 193 calories, 16 g fat (4 g saturated fat), 10 mg cholesterol, 215 mg sodium, 11 g carbohydrate, 4 g fiber, 3 g protein.
Originally published as Mexican Salad in
January 1993, p47
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