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Summertime Veggie Salad with Curry

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

To prepare the curry:

1 1/2
teaspoon curry powder
1
teaspoon shredded ginger
1/2
cup mayonnaise
1/2
cup Yoplait® Greek plain yogurt
1
tablespoon spicy (pepper) jam (optional)

To prepare the salad:

Mixed lettuce, 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 cooked green beans
1
cup cooked peas
1
carrot, finely sliced
6
radishes, in thinly-sliced rounds
Salt and pepper, to taste
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

You can toss together a salad using any of the vegetables you have on hand. You can also incorporate fruit and different kinds of seeds.

For a lactose-free version of this recipe, omit the Yoplait® Greek plain yogurt and just use the mayonnaise. You could also prepare vinaigrette and add fried shallots and curry.

Directions

  • 1 To prepare the curry: Combine all ingredients. You can mix them in a container with an electric hand mixer or a blender.
  • 2 Serve the salad with the curry sauce.
  • 3 To prepare the salad: Add the lettuce and watercress to the bottom of a container and pour all remaining vegetables on top, to accentuate the rich colors and textures. Season with salt and pepper.

Summer is the perfect season for salads, especially raw ones. The variety of vegetables and fruits available this time of year is amazing and most of what you find is beautiful and ready for eating. Different colored bell peppers form the base of this salad, accompanied with other seasonal veggies, some raw and others steamed, but feel free to use whatever you have on hand or your favorites. Use this recipe as a general guide, and then add or remove to satisfy your craving. This salad is perfect for a light, refreshing beach lunch, paired with fried fish, grilled chicken or any other protein. If you’re vegan, you could also add marinated tofu in some soy sauce. Toss in pineapple or grapes to make this summer-veggie salad even more delicious.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

Summer is the perfect season for salads, especially raw ones. The variety of vegetables and fruits available this time of year is amazing and most of what you find is beautiful and ready for eating. Different colored bell peppers form the base of this salad, accompanied with other seasonal veggies, some raw and others steamed, but feel free to use whatever you have on hand or your favorites. Use this recipe as a general guide, and then add or remove to satisfy your craving. This salad is perfect for a light, refreshing beach lunch, paired with fried fish, grilled chicken or any other protein. If you’re vegan, you could also add marinated tofu in some soy sauce. Toss in pineapple or grapes to make this summer-veggie salad even more delicious.