top of page

Cold Curry Vegetable Salad

I admit this salad seems pretty strange, and I’d be shocked if you found the recipe any place else. It’s something that came out of a vague taste memory of mine.  And it has Lima beans in it … that dreaded vegetable remembered by many people of a certain age as a childhood horror.

In other words, you’ll need an open mind to try this. But at our house, we find it so good, we sneak spoonfuls of refrigerated leftovers between meals. Tell me, are you brave enough to make this?

 

Servings: 6 people   Serving size: 1/2 cup   Preparation time: 15 minutes




Ingredients 16 ounces mixed frozen vegetables 1/2 cup plain, low-fat yogurt 1/2 cup low-fat mayonnaise 2 tablespoons red wine vinegar 1/2 teaspoon Spike 1/2 teaspoon curry powder 1/2 teaspoon Dijon mustard ​iceberg lettuce

Directions 1. Cook frozen vegetables according to package directions 2. In a medium bowl, mix together the rest of the ingredients. 3. Stir in the cooked veggies. 4. Serve warm or cold on individual plates on a bed of lettuce.

​I hope you enjoy these recipes. Let me know which one’s you’ve tried and how they turned out.

Good cooking to you, ​Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

0 views0 comments

Recent Posts

See All

Layered Bean and Beet Salad

This layered salad shows off well in a clear glass bowl. It’s a dish that consistently showed up at our family potlucks. It’s still just as delicious and popular as it was back in the day. Servings: 8

bottom of page