Curried cauliflower salad with grapes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Sliced fresh cauliflower flowerets, (14 ounces) |
| ¼ | cup | Plain nonfat yogurt |
| ¼ | cup | Nonfat mayonnaise |
| ½ | teaspoon | Curry powder |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Coarsely ground pepper |
| 1 | cup | Halved seedless red grapes |
| 2 | tablespoons | Chopped fresh parsley |
| 2 | tablespoons | Sliced almonds, toasted |
Directions
Arrange cauliflower in a vegetable steamer over boiling water. Cover and steam 4 minutes or until crisp-tender. Place cauliflower in a large bowl; let cool
10 minutes.
Combine yogurt and next 4 ingredients; stir well with a wire whisk. Pour over cauliflower, and toss gently to coat. Add grapes and parsley, and toss gently. Sprinkle with almonds. Yield: 4 servings (serving size: 1 cup).
Per serving: 98 Calories; 3g Fat (23% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 300mg Sodium Serving Ideas : Serve chilled or at room temperature.
Recipe by: Cooking Light, Sept 1994, page 85 Posted to MC-Recipe Digest V1 #399 by igor@... on Jan 28, 1997.