3 cup Corn kernels, cooked
2 cup Chicken, cooked, cubed
1 cup Red cabbage, shredded or coarsely chopped tomato
1 Sweet green pepper, chopped
1 Carrot, diced
1/3 cup Red onion, chopped
DRESSING
1/2 cup Plain yogurt
1/4 cup Light mayonnaise
1 tsp Curry powder
1 tsp Brown sugar
1 tsp Cider vinegar
1/2 tsp Ground cumin
1/2 tsp Salt
1/2 tsp Pepper
|
|
In large bowl, combine corn, chicken, cabbage, green pepper, carrot and onion.
Dressing; Whisk together yogurt, mayonnaise, curry powder, sugar, vinegar, cumin, salt and pepper; toss with salad.
[Salad can be covered and refrigerated for up to 4 hours.]
Serve in red cabbage leaf or spooned into a tomato that's been quartered almost to the base and separated.
Per Serving: about 415 calories, 37 g protein, 15 g fat, 37 g carbohydrate High source fibre, good source iron.
Source: Canadian Living magazine, Sep 94 Presented in article "Straight From The Cob" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
|
|
