Curried Vegetable Salad Recipes

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CURRIED ROASTED VEGETABLE AND COUSCOUS SALAD



Curried Roasted Vegetable and Couscous Salad image

Toss curried roasted vegetable and couscous with mixed greens and a yogurt-lime dressing.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 11

4 medium carrots, sliced 1/2-inch thick on a diagonal
1 small head of cauliflower, cut into 1-inch florets
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup couscous
1/2 cup Greek yogurt
1 tablespoon fresh lime juice
6 cups mixed baby greens

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the carrots and cauliflower with 3 tablespoons of the oil on a rimmed baking sheet. Combine the curry powder, 1/4 teaspoon each of the coriander and cumin, 3/4 teaspoon salt, and a few grinds of pepper and sprinkle over the vegetables. Spread in a single layer and roast, stirring once or twice, until crisp-tender and lightly charred in spots, 20 to 25 minutes. Transfer to a large bowl and let cool slightly.
  • Bring 2/3 cup water to a boil. Add the couscous, the remaining 1/4 teaspoon each coriander and cumin, and a pinch of salt. Remove from the heat, cover, and let stand for 10 minutes.
  • Stir together the yogurt, 1/4 cup water, lime juice, remaining 1 tablespoon oil, and 1/2 teaspoon salt.
  • Mix the roasted vegetables with the couscous. Drizzle in half the dressing and toss to coat. Toss the greens in the remaining dressing with salt to taste and put on top of the couscous mixture.

CURRIED VEGETABLE SALAD



Curried Vegetable Salad image

Make and share this Curried Vegetable Salad recipe from Food.com.

Provided by CJAY8248

Categories     Low Protein

Time 17m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 10

1 1/4 cups carrots, cut in 1/4-inch diagonal slices
1 1/4 cups peeled and sliced cucumbers, quartered
1 1/2 cups diced ripe tomatoes
lettuce leaf
1/4 cup orange juice
2 tablespoons oil
2 tablespoons lemon juice
1 teaspoon curry powder
3/4 teaspoon salt
1/4 teaspoon ground ginger

Steps:

  • Cook carrots in boiling water until crisp tender, about 2 minutes. Drain; place in large bowl. Add cucumbers and Citrus Curry Dressing; toss to coat. Cover and refrigerate until ready to serve. Add tomatoes; toss lightly. Serve over lettuce leaves, if desired.
  • For dressing: Combine orange juice, oil, lemon juice, curry, salt and ginger in a small bowl. Beat with a wire whisk.

Nutrition Facts : Calories 51.1, Fat 3.6, SaturatedFat 0.5, Sodium 232.2, Carbohydrate 4.9, Fiber 1.1, Sugar 2.7, Protein 0.7

CURRIED CHICKEN AND VEGETABLE SALAD MINTZ



Curried Chicken and Vegetable Salad Mintz image

Try preparing this salad for casual luncheons.

Provided by Catherine Mintz

Yield Serves 4 to 6

Number Of Ingredients 11

3/4 pound small red potatoes
1 pound carrots, cut into 1/4-inch-thick slices
1/2 pound green beans, trimmed and halved crosswise
1 large onion, sliced thin
2 teaspoons curry powder, or to taste
1 tablespoon vegetable oil
2 plum tomatoes, each cut into 6 wedges
1/2 cup mayonnaise
2/3 cup plain yogurt
1 whole skinless boneless chicken breast (about 3/4 pound), cooked and cut into 1/2-inch cubes
3 ounces cooked smoked pork loin or ham, cut into matchsticks (about 1/2 cup)

Steps:

  • In a 4-quart saucepan bring 3 quarts salted water to a boil for vegetables. Cut potatoes into 1/4-inch-thick slices and boil until just tender, about 3 minutes. Transfer potatoes with a small strainer or slotted spoon to a bowl of ice and cold water to stop cooking. Cool potatoes and transfer with strainer or slotted spoon to a large serving bowl. Boil and cool carrots and green beans separately in same manner and add to potatoes.
  • In a large skillet cook onion and curry powder in oil over moderately high heat, stirring, until onion is softened and add tomatoes. Cook mixture, stirring occasionally, 1 minute and add to vegetables. Cool mixture.
  • In a small bowl whisk together mayonnaise and yogurt and stir into cool vegetable mixture with chicken, pork or ham, and salt and pepper to taste. Salad may be made 4 hours ahead and chilled, covered.

CURRIED BROCCOLI SALAD



Curried Broccoli Salad image

Quick broccoli salad without the bacon. And it cuts even more fat by using mostly nonfat yogurt. Perfect as a cookout side dish or to portion out for weekday lunches.

Provided by Geminidipity

Categories     Broccoli Salad

Time 3h20m

Yield 6

Number Of Ingredients 10

1 cup plain fat-free Greek yogurt, or to taste
¼ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons Madras curry powder
1 tablespoon honey
½ teaspoon onion powder
salt and ground black pepper to taste
6 cups chopped broccoli
1 ¼ cups dried currants
½ cup roasted sunflower seeds

Steps:

  • Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
  • Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
  • Chill in the refrigerator for 3 hours before serving.

Nutrition Facts : Calories 292.4 calories, Carbohydrate 36.9 g, Cholesterol 3.5 mg, Fat 14.2 g, Fiber 6.2 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 101.6 mg, Sugar 26.7 g

CURRIED VEGETABLE PASTA SALAD



Curried Vegetable Pasta Salad image

If the salad is refrigerated, the dressing may thicken. Before serving, add a tablespoon or so of milk to thin. If your supermarket has a salad bar, pick up several colors of bell peppers to save prep time.

Provided by Miss Annie

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces medium penne pasta
1/3 cup low-fat mayonnaise
1/4 cup prepared mango chutney
1 teaspoon curry powder
1/4 teaspoon salt, to taste
1 pinch cayenne pepper
1 1/2 cups diced bell peppers
3/4 cup frozen peas, thawed
1/2 cup thinly sliced scallions or 1/2 cup chopped chives
spinach leaves (optional)
1/4 cup chopped cilantro
1/4 cup sliced almonds, toasted

Steps:

  • Cook pasta in boiling water until al dente, 8-10 minutes.
  • While pasta cooks, combine in a large bowl, the mayonnaise, chutney, curry, salt, and cayenne; mix well.
  • Add the bell peppers, peas, and scallions or chives; toss to combine.
  • Drain pasta and rinse with cold water.
  • Drain again.
  • Add the pasta to the bell pepper mixture and toss well.
  • Serve the salad on a bed of spinach leaves, if desired.
  • Sprinkle with cilantro, and almonds, if desired.

Nutrition Facts : Calories 274.6, Fat 4.4, SaturatedFat 0.5, Sodium 181.8, Carbohydrate 53.9, Fiber 9.6, Sugar 3.4, Protein 7.7

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