Curried Corn Salad

10 minutes Prep: 10 minutes Cook: 0 minutes

46 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	cup	corn
1/2	cup	sweet red bell pepper	diced
2	each	scallions, spring or green onions	chopped
1/2	each	cucumber	peeled, seeded, chopped
1	x	spinach	leaves

Dressing
1	tablespoon	cider vinegar
1	teaspoon	curry powder	spices
1	teaspoon	prepared mustard
1	x	red hot pepper sauce (eg. Tabasco)	to taste

Directions

Mix dressing and pour over salad, allow to marinate a few minutes.

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Nutrition Facts

Serving Size 95g

Amount per Serving

Calories 46 14% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 23mg	1%
Total Carbohydrate 10.0g	3%
Dietary Fiber 2.0g	8%
Sugars 3.0g
Protein 2.0g	4%

Vitamin A	15%		Vitamin C	48%
Calcium	1%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Lentil Chili Topped with Cornbread

This recipe turned out okay, however I was concerned that it called for 3 cups of vegetable oil in the cornbread topping. Also, when I baked it in the oven in a rather large dish, it still boiled over. This caused me to have to remove some of the liquid partway through cooking. The recipe doesn't list how many people it serves either. Still, rather tasty though. If you use stock that is salted already, remember to not add so much later on to the recipe.

Reviewed by Mae-Sekh'met