Herbal Macaroni Salad
by Tarla Dalal
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Added to 116 cookbooks
This recipe has been viewed 20468 times
This cold salad makes a beautiful dish on a lunch buffet table. Cooked fusilli is tossed in with broccoli, mushroom, asparagus and lettuce. Top it up with cherry tomatoes and a thick cream-curd dressing for a soft’n’crunchy salad.
- Drain and discard the water in which the mushrooms had been soaked.
- Combine all the ingredients including the musharooms in a large bowl and chill.
- Just before seving, add the dressing and toss the salad well.
- Serve immediately.
- Approx. 1 cup of fusilli will give you 1½ cups of cooked fusilli.
- You can use any vegetable combination of your choice eg. baby corn, snow peas, carrots etc.
- After you blanch the vegetables, immerse them in cold water so that they retain their original colour.
Nutrient values per serving
|Vitamin A||1249.6 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||2 mg|
|Vitamin C||22.8 mg|
|Folic Acid||18.8 mcg|
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