From The Best Ever Indian Cookbook by Baljekar et. al.
I started making this salad and looked into the bowl dejectedly. "This will never make enough!" I thought to myself. "I think I will double it." "Heck," I thought, "I will triple it!"
A few minutes later when I had a huge entire pot full of salad, I realized that after marrying the Robber my life will never be the same. I have already forgotten how to cook for myself.
It is now one week later and I still have a half-pot of salad left.
Ingredients for the salad:
5 ounce can red kidney beans, drained
1 medium onion, cut into 12 rings
1 medium zucchini, sliced
1 medium yellow squash, sliced
2/3 C pasta shells, cooked
1/2 C cashew nuts
1/4 C peanuts
fresh cilantro and lime wedges, to garnish
Ingredients for the dressing:
4 ounces low-fat ricotta cheese
2 T. plain low-fat yogurt
1 fresh green chile, chopped
1 T. chopped fresh cilantro
salt and pepper
1/2 tsp. crushed dried red chiles
1 T. lemon juice
Directions:
1. Drain the kidney beans. Arrange them with the onion rings, kidney beans, zucchini slices, and pasta in a salad dish and sprinkle the cashew nuts and peanuts over the top.
2. In a separate bowl, mix together the ricotta cheese, yogurt, green chile, fresh cilantro, and salt. Beat well using a for until all the ingredients are thoroughly combined. You may find it easier to add the cilantro leaves a few at a time and mix in to let their flavor permeate the mixture and ensure the resulting dressing is smooth in texture.
3. Sprinkle the crushed peppercorns, red chiles, and lemon juice over the dressing. Garnish the salad with fresh cilantro and lime wedges and serve with the dressing.
Serves 4.
Nutritional notes from the book, per portion:
Energy 199 cal
Fat 11.6 g
Saturated Fat 2.63 g
Carbohydrates 15.2 g
Fiber 2.9 g
I started making this salad and looked into the bowl dejectedly. "This will never make enough!" I thought to myself. "I think I will double it." "Heck," I thought, "I will triple it!"
A few minutes later when I had a huge entire pot full of salad, I realized that after marrying the Robber my life will never be the same. I have already forgotten how to cook for myself.
It is now one week later and I still have a half-pot of salad left.
Ingredients for the salad:
5 ounce can red kidney beans, drained
1 medium onion, cut into 12 rings
1 medium zucchini, sliced
1 medium yellow squash, sliced
2/3 C pasta shells, cooked
1/2 C cashew nuts
1/4 C peanuts
fresh cilantro and lime wedges, to garnish
Ingredients for the dressing:
4 ounces low-fat ricotta cheese
2 T. plain low-fat yogurt
1 fresh green chile, chopped
1 T. chopped fresh cilantro
salt and pepper
1/2 tsp. crushed dried red chiles
1 T. lemon juice
Directions:
1. Drain the kidney beans. Arrange them with the onion rings, kidney beans, zucchini slices, and pasta in a salad dish and sprinkle the cashew nuts and peanuts over the top.
2. In a separate bowl, mix together the ricotta cheese, yogurt, green chile, fresh cilantro, and salt. Beat well using a for until all the ingredients are thoroughly combined. You may find it easier to add the cilantro leaves a few at a time and mix in to let their flavor permeate the mixture and ensure the resulting dressing is smooth in texture.
3. Sprinkle the crushed peppercorns, red chiles, and lemon juice over the dressing. Garnish the salad with fresh cilantro and lime wedges and serve with the dressing.
Serves 4.
Nutritional notes from the book, per portion:
Energy 199 cal
Fat 11.6 g
Saturated Fat 2.63 g
Carbohydrates 15.2 g
Fiber 2.9 g
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