Three-vegetable Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Vegtime3 | 4 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 2 | T | Fresh lime juice |
| 1/4 | t | Garam masala |
| 1/4 | t | Salt |
| 1/2 | t | Sugar |
| 1 | Red or other sweet onion | |
| coarsely chopped | ||
| 1 | Cucumber, seeded cubed | |
| 1 | Mild jalapeno, seeded | |
| Cored and thinly sliced |
INSTRUCTIONS
SERVINGS VEGAN 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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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 90
Total Fat: 10.2g
Cholesterol: 0mg
Sodium: 146.8mg
Potassium: 86.2mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: 1.5g
Protein: <1g