| INGREDIENTS |
| Potatoes |
6(peeled
and diced) |
| Cucumbers |
2(sliced) |
| Capsicum |
2(sliced) |
| For
Dressing |
| Curd |
1/4
cup |
| Lemon
Juice |
3
Tbsp |
| Skimmed
milk |
1
cup |
| Coriander
leaves(chopped) |
3/4
cup |
| Mint(chopped) |
1/2
cup |
| Salt,
mustard and pepper |
To
Taste |
| METHOD |
| 1. |
Cook
potatoes in a large saucepan of boiling water(salted).Drain and
cool. Cut into small cubes. |
| 2. |
Place
cooked potatoes, cucumbers and capsicums in a serving bowl. |
| 3. |
Place
all dressing ingredients in a small bowl and mix well. |
| 4. |
Pour
dressing over salads, toss thoroughly until vegetables are well
coated with dressing. |
|
NUTRITIVE
VALUE (per
soup bowl) |
| Energy |
159
cal |
| Carbohydrates |
29.74
g |
| Protein |
5.25
g |
| Fat |
2.34
g |
|
|
