email this pageIngredients
Tomato Salsa:
1 large tomato, seeded and finely chopped 1 small shallot, minced
1/4 cup finely chopped cilantro
2 teaspoons fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon garlic powder
Lettuce Rolls:
1 cup part-skim ricotta
1/2 cup grated Parmesan cheese
16 large Boston lettuce leaves
Instructions
1 large tomato, seeded and finely chopped 1 small shallot, minced
1/4 cup finely chopped cilantro
2 teaspoons fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon garlic powder
Lettuce Rolls:
1 cup part-skim ricotta
1/2 cup grated Parmesan cheese
16 large Boston lettuce leaves
1. To prepare salsa, combine tomato, shallot, cilantro, lime juice, chili powder, cumin, salt, pepper and garlic powder in a medium bowl; stir well. 2. To prepare lettuce rolls, combine ricotta and Parmesan cheese. Place a heaping tablespoon of cheese mixture in each lettuce leaf; top with a rounded tablespoon of tomato salsa, and enclose. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining, “Your Table is Ready,” May 2008.
Nutritional Information
Recipe by Bruce Weinstein and Mark Scarbrough, Relish Entertaining, “Your Table is Ready,” May 2008.
Per serving: 80 calories, 4g fat, 15mg chol., 6g prot., 5g carbs, 1g fiber, 190mg sodium.
