Curried Vegetable Salad Recipe
Servings: 4
Ingredients
- 3 Packages frzn mixed vegetables
- 1 sm. cucumber
- 1 med. onion
- 8 radish roses
- 1 hard boiled Large eggs
- 6 tbsp. mayonnaise
- 1/4 teaspoon pepper
- Paprika
- Curry pwdr
- Salt to taste
Directions
- Cook vegetables to crisp consistency. Drain and refrigeratefor 1 hour. Dice onion and seeded cucumber. Blend top three ingredients with mayonnaise and pepper. Add in more mayonnaise, if needed. Add in curry pwdr to taste and mix well. Re-refrigeratetill needed. Serve on lettuce with a radish and sliced egg garnish. Dust with paprika. Yield: 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 176 | 55% |
| Total Fat 19.85g | 25% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 225mg | 9% |
| Potassium 546mg | 16% |
| Total Carbs 31.88g | 9% |
| Dietary Fiber 9.2g | 31% |
| Sugars 1.64g | 1% |
| Protein 8.93g | 14% |
