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.

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Herbal Macaroni Salad recipe - How to make Herbal Macaroni Salad

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Preparation Time: 5 mins Cooking Time: 5 mins Total Time: 10 mins Makes 4 servings
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Ingredients

1 1/2 cups cooked fusilli
4 cups iceberg lettuce , torn into pieces
1/2 cup broccoli florets , blanched
1/4 cup dried mushrooms , soaked in lukewarm
4 to 6 asparagus , cut into pieces , blanched
4 cherry tomatoes , halved

To Be Mixed Into A Dressing
1/4 cup thick fresh curds (dahi)
1/2 cup cream
4 tbsp finely chopped spring onion greens
2 tbsp finely chopped celery
a pinch of sugar
salt to taste

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.

Tips

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.

Accompaniments

Carrot Rice
Mini Pizza Cups

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