Sprouts and Veggie Salad (Low Calorie, Diabetic & Healthy Heart Recipe) by Tarla Dalal

Sprouts and Veggie Salad, nice crunchy salad using low-fat curds dressing.
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Sprouts and Veggie Salad (Low Calorie, Diabetic & Healthy Heart Recipe)

This simple, easy-to-make dressing calls for just low fat curds and lemon juice. Lettuce and sprouts add not only a nice crunch, but vitamin C as well to this salad. Sprouting increases the nutrient content manifold, thereby topping the list of nutritious foods.

Preparation Time: 15 minutes. Cooking Time: Nil. Serves 4.

½ cup boiled mixed sprouts (moong, matki, chana etc.)
1 cup capsicum cubes (red and yellow)
1 cup iceberg lettuce, torn into pieces
1 tbsp chopped spring onion greens
Salt to taste

For the low-fat curd dressing
½ cup low-fat curds (dahi)
½ tsp lemon juice
Salt and freshly ground black pepper (kalimirch) to taste

For the dressing
1. Combine all the ingredients in a bowl and mix well. Keep aside.

How to proceed
1. Combine the sprouts, red and yellow capsicum, lettuce, spring onion greens and salt in a bowl.
2. Pour the low-fat dressing over the salad and toss well.
3. Refrigerate for at least an hour.
Serve chilled.

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