Date: Tue, 31 Aug 93 09:59:28 EDT
From: Katie Livingston (katiel@Athena.MIT.EDU)
I got a subscription to Cooking Light magazine for my birthday, and
every so often find a recipe I really like. I'm not overly impressed
with the magazine in that most of their recipes hover around 30% fat
(this is light??) and they still push dairy aggressively, but occasionally
I find something good. I adapted the following from the latest issue, but
left out the oil and sugar called for in the recipe.
Curried Corn Salad (2 servings)
1 cup corn (fresh or canned)
1/2 cup diced red bell pepper
1-2 scallions, chopped
1/2 cucumber, peeled, seeded, chopped
spinach leaves (I didn't have any, used red leaf lettuce instead)
Dressing:
1T cider vinegar
1t curry spices (turmeric, cumin, coriander, mixed)
1t mustard
tabasco or cayenne pepper to taste.
Mix dressing and pour over salad, allow to marinate a few minutes.
kwvegan vegan