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Summer Veggie Salad with Curry

  • Prep 10 min
  • Total 20 min
  • Ingredients 15
  • Servings 4
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Ingredients

To prepare the salad:

Mixed greens, to taste
Watercress, to taste
1
red bell pepper, finely sliced
1
yellow bell pepper, finely sliced
1
orange bell pepper, finely sliced
1
cup green beans, cooked
1
cup cooked peas
1
carrot, finely sliced
6
radishes, very finely sliced
Salt and pepper, to taste

To prepare the curry:

1 1/2
teaspoon curry
1
teaspoon shredded ginger
1/2
cup mayonnaise
1/2
cup Yoplait® Greek 100 plain yogurt, original
1
tablespoon spicy marmalade (optional)
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
299.4
% Daily Value
Total Fat
22.9g
35%
Saturated Fat
0.1g
0%
Cholesterol
13.1mg
4%
Sodium
784.5mg
33%
Total Carbohydrate
18.2g
6%
Dietary Fiber
5.6g
22%
Sugars
7.5g
Protein
6.7g
% Daily Value*:
Vitamin C
306.10%
306%
Calcium
7.10%
7%
Iron
9%
9%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

If you don’t eat dairy, skip the Greek yogurt and just use the mayonnaise. You can also make vinaigrette and add fried shallots and curry.

Directions

  • 1 To prepare the salad: In a container, create a bottom layer with the lettuce and watercress. Arrange all the other vegetables on top to really make the vibrant colors and textures pop. Salt and pepper to taste.
  • 2 To prepare the curry sauce: Combine all ingredients using a hand mixer or blender to integrate.
  • 3 Serve alongside the salad.

Summer is the perfect season to enjoy salads, especially fresh ones, tossed together with raw veggies. The wide selection of fruits and veggies we have access to this time of year is impressive, and most produce is high-quality and perfectly in season. This summer veggie salad with curry is perfect for a super light lunch on the beach, alongside fried fish, grilled chicken or marinated tofu in a little bit of soy sauce. You can also incorporate pineapple or grapes to make this recipe even more delicious.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

Summer is the perfect season to enjoy salads, especially fresh ones, tossed together with raw veggies. The wide selection of fruits and veggies we have access to this time of year is impressive, and most produce is high-quality and perfectly in season. This summer veggie salad with curry is perfect for a super light lunch on the beach, alongside fried fish, grilled chicken or marinated tofu in a little bit of soy sauce. You can also incorporate pineapple or grapes to make this recipe even more delicious.