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Zucchini Fiesta Salad

Ingredients: 1/2 Pound(s) small zucchini* 1/3 c diced green chilies 1/2 Pound(s) small crookneck squash* 1/3 c pimento-stuffed olives** 2 Tablespoon(s) lemon juice 1 pk (3 oz.) cream cheese*** 1/4 Cup(s) salad oil1 ea small avocado 1/2 Teaspoon(s) salt 1 x lettuce leaves -1 dash of pepper, ground cumin 1 x fresh coriander (cilantro) 1 Directions: * 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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Preparation time: 1 hour Origin: Reader's Digest Magazine, June, 1994 From the Collection of Candis Compton Cheese stuffed zucchini blossoms w/fresh toma Preheat oven to 325 F. Mix filling ingredients, adding tomato last. Add salt and pepper to taste. Stuff squash blossoms carefully with about 1 tb. of filling each; don't overfill. Drizzle olive oil over blossoms. Place in a well-oiled sha Warm lemon-cumin chicken on pita bread salad Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight. Preheat oven to 400F. Combine remaining 6 tablespoons oil, 3 tables