Indian Spiced Cauliflower and Chick Pea Salad

Name: Indian Spiced Cauliflower and Chick Pea Salad Recipe
Yield: 2
Ingredients: 1 tbsp Curry powder; 1 tbsp Extra Virgin Olive Oil; .25 tsp Salt; 1.5 cup Cauliflower raw; 1 cup Chick Peas; .75 cup chopped Carrots raw; 4 oz Lucerne Plain Fat Free Yogurt; 3 tsp Lime Juice - ReaLime 100% Lime Juice; 1 dash Pepper black; .5 tsp Ginger Root; 15 mL Milk 1%; 2 cup shredded Romaine Lettuce (salad); 1 cup Parsley; 0.25 cup Red Onion Raw (1/4 cup 40g or 1.4oz)

Number of Servings: 2

Ingredients

1 tbsp Curry powder 1 tbsp Extra Virgin Olive Oil .25 tsp Salt 1.5 cup Cauliflower, raw 1 cup Chick Peas .75 cup, chopped Carrots, raw 4 oz Lucerne Plain Fat Free Yogurt 3 tsp Lime Juice - ReaLime 100% Lime Juice 1 dash Pepper, black .5 tsp Ginger Root 15 mL Milk, 1% 2 cup, shredded Romaine Lettuce (salad) 1 cup Parsley 0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)

Directions

Preheat oven to 450�F. In a medium bowl, combine curry powder, olive oil and salt. Add the cauliflower, garbanzo bean and carrots; toss to coat. Spread mixture in a 15x10x1-inch baking pan. Roast 20 to 25 minutes or until vegetables are tender, stirring once. Meanwhile, for dressing, in a small bowl, stir together the yogurt, lime juice and ginger and, if desired, jalape�o pepper. If needed, thin with milk to desired consistency. In a large bowl, combine roasted vegetables, lettuce, parsley and onion. Top with dressing; toss to coat.
Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Serving Size: 2.5 cup serving size

Number of Servings: 2

Recipe submitted by SparkPeople user MONIQUE91167.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving