Yoghurt Veggie Salad
>
Yoghurt Veggie Salad
Yoghurt Veggie Salad

Crisp-tender cauliflower and fresh peas are stirred into a spicy Mountain High™ Original Style Plain Yoghurt dressing.

Servings: 22 servings
INGREDIENT
WEIGHT
MEASURE
Cauliflower, fresh, large florets
2 lb 8.00 oz
12 cups
Peas, frozen, thawed
8 oz
2 cups
Mountain High™ Original Style Plain Yoghurt (00160)
2 lb
1 tub
Kosher salt
1 1/2 tsp
Cumin, ground
1 tsp
Cayenne pepper, ground
1/4 tsp
Black pepper, ground
1/4 tsp
  1. Cut cauliflower into large florets, approx. 2 inches in size.
  2. Boil cauliflower in large pot filled with lightly salted water 3-4 minutes. Drain cauliflower and toss quickly into ice bath. Drain off ice water.
  3. Mix blanched cauliflower, thawed peas and yoghurt together in medium bowl, gently stirring together.
  4. Add salt, cumin, cayenne and black pepper to taste.
  5. Cover and store in refrigerator for 2-3 hours to blend flavors. Refrigerate any leftovers.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 Serving
Calories
50
Calories from Fat
15
% Daily Value
Total Fat
1 1/2g
2%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
210mg
9%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
5%
Sugars
4g
Protein
3g
Vitamin A
6%
6%
Vitamin C
45%
45%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

+−

Related Recipes

Related Content