Indian Vegetarian Cooking

From An American Kitchen

Pineapple, Cucumber, and Beet Salad:

This tangy, sweet salad is suitable for both winter and summer menus. Garnish with the beet slices just before serving; otherwise the beets may bleed into the salad.

PREPARATION TIME: 15 minutes    COOKING TIME: 20 minutes     SERVES: 4

½ fresh pineapple, cored, rind removed, and cut into chunks

2 cucumbers, peeled, seeded, and cut into ¼ inch-thick, 1 inch long chunks

2 potatoes, boiled and diced

For the salad dressing:

½ tsp. cayenne pepper

¼ tsp. salt

1 Tbsp. honey

1 Tbsp. fresh lime juice

1 Tbsp. vegetable oil

1 cup low-fat plain yogurt

Lettuce leaves

1 beet, boiled, skinned, and thinly chopped

1. In a large bowl, combine the pineapple, cucumbers, and potatoes.

2. In a small bowl, combine the yogurt cayenne pepper, salt, honey, lime juice, and vegetable oil. Beat with a wire whisk until smooth. Drizzle the dressing over the salad and stir. Chill thoroughly.

3. On a platter, arrange the lettuce leaves. Spoon the salad over the leaves, garnish with the beet slices, and serve.

Per Serving

160 calories; 5g protein; 26g carbohydrates; 4g fat, 289mg sodium; 5mg cholesterol; 2g fiber

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