Curried cauliflower salad with grapes

4 Servings

Ingredients

Quantity Ingredient
4 cups Sliced fresh cauliflower flowerets, (14 ounces)
¼ cup Plain nonfat yogurt
¼ cup Nonfat mayonnaise
½ teaspoon Curry powder
⅛ teaspoon Salt
⅛ teaspoon Coarsely ground pepper
1 cup Halved seedless red grapes
2 tablespoons Chopped fresh parsley
2 tablespoons Sliced almonds, toasted

Directions

Arrange cauliflower in a vegetable steamer over boiling water. Cover and steam 4 minutes or until crisp-tender. Place cauliflower in a large bowl; let cool

10 minutes.

Combine yogurt and next 4 ingredients; stir well with a wire whisk. Pour over cauliflower, and toss gently to coat. Add grapes and parsley, and toss gently. Sprinkle with almonds. Yield: 4 servings (serving size: 1 cup).

Per serving: 98 Calories; 3g Fat (23% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 300mg Sodium Serving Ideas : Serve chilled or at room temperature.

Recipe by: Cooking Light, Sept 1994, page 85 Posted to MC-Recipe Digest V1 #399 by igor@... on Jan 28, 1997.

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