Paneer Tomato and Lettuce Salad in Tangy Dressing

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An interesting combination of textures blended with a tangy dressing. For a healthier option, replace low fat paneer with tofu (soya paneer), which contains beneficial phytonutrients like 'genistein' and 'isoflavones' that lower blood cholesterol levels and remove fatty deposits from the arteries.

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Paneer Tomato and Lettuce Salad in Tangy Dressing recipe - How to make Paneer Tomato and Lettuce Salad in Tangy Dressing

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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2 cups lettuce , torn into pieces
2 tomatoes , cut into quaters
1 cup boiled green peas
2 tbsp chopped celery (without leaves)
1/4 cup sliced capsicum
1/2 cup low fat paneer (cottage cheese) , / tofu (bean curd/ soya paneer)

To Be Mixed Into A Dressing
2 tsp finely chopped garlic (lehsun)
2 tsp chopped fresh basil leaves
3 tbsp lemon juice
1/2 tsp dry red chilli flakes (paprika)
2 tsp olive oil
salt and freshly ground black peppercorns (kalimirch) to taste
  1. Combine all the ingredients in a salad bowl and refrigerate to chill.
  2. Just before serving, add the dressing and toss well.
  3. Serve immediately.

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Nutrient values per serving
Energy 81 calories
Protein 6.3 gm
Carbohydrates 11.4 gm
Fat 1.4 gm
Cholesterol 0 mg
Fibre 1.7 gm

RECIPE SOURCE : Low Cholesterol RecipesBuy this cookbook

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Tangy Lettuce Salad
 on 25 Jul 13 10:19 AM

Paneer, tomatoes and green peas tossed in a garlic and lemon dressing. Healthy and no cooking involved.