Three-vegetable salad

Yield: 4 servings

Measure Ingredient
3 tablespoons Olive oil
2 tablespoons Fresh lime juice
¼ teaspoon Garam masala
¼ teaspoon Salt
½ teaspoon Sugar
1 medium Red or other sweet onion; coarsely chopped
1 medium Cucumber; seeded, cubed
1 \N Mild jalapeno; seeded
\N \N Cored and thinly sliced




A plate of raw vegetables is often served with Indian meals both to add texture and to balance the spiciness of a meal. This salad is a popular combination.

DRESSING: In small bowl, whisk together all ingredients until thickened slightly. In medium bowl, toss vegetables with enough dressing to coat lightly. Serve right away with any remaining dressing on side. PER SERVING: 99 CAL.; 1G PROT.; 8G TOTAL FAT (1G SAT. FAT); 6G CARB.; 0 CHOL.; 189MG SOD.; 1G FIBER.

Recipe by: Vegetarian Times Magazine, April 1998, page 54 Converted by MM_Buster v2.0l.

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