Sprouts and Veggie Salad
by Tarla Dalal
This simple, easy-to-make dressing calls for just low-fat curds and lemon juice. Lettuce and sprouts add not only a nice crunch, but vitamin C as well to this Sprouts and Veggie Salad. Sprouting increases the nutrient content manifold, thereby topping the list of nutritious foods.
A dinner of Sprouts and Veggie Salad, Whey Soup and French Casserole will satiate your appetite in a healthy way.
Sprouts and Veggie Salad recipe - How to make Sprouts and Veggie Salad
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1/2 cup boiled mixed sprouts (moong , matki , chana etc.)
1 cup capsicum cubes (red and yellow)
1 cup iceberg lettuce , torn into pieces
1 tbsp chopped spring onion greens
salt to taste
For The Low-fat Curd Dressing
1/2 cup low-fat curds (dahi)
1/2 tsp lemon juice
salt and freshly ground black pepper (kalimirch) to taste
Method
For the dressing
How to proceed
For the dressing
- For the dressing
- Combine all the ingredients in a bowl and mix well. Keep aside.
How to proceed
- How to proceed
- Combine all the ingredients in a deep bowl and mix well.
- Pour the low-fat curd dressing over the salad and toss well.
- Refrigerate for at least an hour.
- Serve chilled.
Sprouts and Veggie Salad (Low Calorie, Diabetic & Healthy Heart Recipe) Video by Tarla Dalal's Team
Nutrient values per serving
| Energy | 43 cal |
| Protein | 3.1 g |
| Carbohydrates | 6.9 g |
| Fiber | 1.9 g |
| Fat | 0.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 415.3 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 49.7 mg |
| Folic Acid | 15 mcg |
| Calcium | 63.1 mg |
| Iron | 1.1 mg |
| Magnesium | 25 mg |
| Phosphorus | 40.1 mg |
| Sodium | 26.3 mg |
| Potassium | 111.4 mg |
| Zinc | 0.2 mg |
Outbrain
Crunchy and completely nourishing without the use of oil. Surely worth a try for diabetics and weight watchers.
Lettuce, sprouts and capsicum tossed in a low fat curd and lemon juice dressing.