- bowl, whisk the oil and vinegar. Whisk in the cilantro, jalapeno,
- hot pepper sauce, cumin, salt and pepper. Drizzle over salad and
- toss to coat. Cover and refrigerate for at least 1 hour. Yield: 5
Nutritional Facts: 1-1/2 cups equals 322 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 495 mg sodium, 53 g carbohydrate, 15 g fiber, 16 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.