Herbal Macaroni Salad
by Tarla Dalal
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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.
Method- 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.
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Accompaniments
Nutrient values per serving
Energy | 181 cal |
Protein | 5.7 g |
Carbohydrates | 18.5 g |
Fiber | 1.2 g |
Fat | 9.2 g |
Cholesterol | 2 mg |
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 |
Calcium | 121.1 mg |
Iron | 3.4 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 62.5 mg |
Potassium | 169.3 mg |
Zinc | 0.3 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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