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Ingredients: 2 Tablespoon(s) Cumin seeds 2 Tablespoon(s) Coleman's dry mustard 1 Tablespoon(s) Coriander seeds 1 Teaspoon(s) Cayenne pepper 1 Tablespoon(s) Powdered ginger 1 Tablespoon(s) Powdered mustard 8 Red Bliss potatoes about the 2 medium Cucumbers 2 Firm mangoes (or papayas) 1/2 Red bell pepper, seeded 1/4 Cup(s) Chopped fresh mint 2 Tablespoon(s) Minced ginger 2 Tablespoon(s) Diced smokey turkey or chicken Directions: 1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small saut? pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle. Set aside. 2. Cook the potatoes in boiling water to cover until they are easily pierced by a fork but still offer some resistance, about 8 minutes. Drain, allow to cool to room temperature and cut in thirds. 3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the halves into half-inch slices. Peel and pit the mangoes and cut the flesh into bite-sized chunks. Cut the half bell pepper into thin strips. 4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture. (Place remaining spice mixture in a tightly covered container and store in a cool, dark place for use in other dishes.) Toss well, season to taste with salt and pepper, toss again, and serve.
Check some related videos Similar recipes: Fruited spinach salad * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed ~-------------------------------------------------------------------------- PER SERVING: 85 cal., 2g pro., 11g carbo., 4g fat, 0mg chol., 33mg sodium In a screw top jar combi Wild asparagus salad Cook asparagus until crisp-tender, drain and rinse in cold water. Place in a shallow dish, top with olives and egg. In a jar with tight fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper, shake well. Pour over Marinated chickpea salad w. radishes and cucumbers In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. In the meantime, peel and thinly slice the cucumber cros Artichoke pasta salad In a large pan, cook macaroni in about 1 1/2 quarts of boiling salted water until tender to bite (about 7 minutes). Drain macaroni well, rinse with cold water, and drain again. Transfer to a large bowl. Drain liquid from artichokes over the macaro Lentilla salad In a medium bowl, combine all ingredients, tossing well to mix. Makes 1 serving. Each serving provides 1 protein, 4 1/4 vegetables, 2 Breads, 20 optional calories. Per serving: 287 calories, 16 gm protein, 10 gm fat, 36 gm carbohydrates, 312 mg Basic garlic salad dressing and marinade SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN #1-55867-108-0. MM format by Ursula R. Taylor. Combine all ingredients in a small bowl and mix together thoroughly. Serve on antipasto or use as a dressing on a salad. T Italian spicy salad Add bag of salad to the bag of carrots,cauliflower, broccoli, and celery. Add pepperocini's, pepperoni, and mozzerella cheese on top. Mix a few tbs of red wine vinegar with oil and Italian spices to taste. Then add dressing on top of the salad. Chinese noodle salad Wash and trim snow peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and s Brown rice salad In a heavy casserole, heat the oil over moderate heat. Add the rice and saute for about 5 minutes or until the rice begins to darken; stir often. Stir in the vegetable stock, cover the pan and reduce the heat to low. Simmer until the liquid is Almost like alan's potato salad * Hard-cooked sliced eggs are optional. ========================================================================== Cook potatoes in their skin until tender but still firm. Peel potatoes while hot and cut into chunks; mix in vinegar. Add ma Oriental noodle salad Prepare salad: Cook pasta according to package directions. Add carrots and snow peas during last 30 seconds of cooking time. Drain; rinse with cold water; drain well. Combine pasta, red pepper, green onion, bamboo shoots, water chestnuts, and bab Jicama cheese salad Place jicama, cheese, and pimientos into a large bowl and set aside. In a separate bowl, combine the lemon juice, olive oil, chili powder, onion, and oregano, and mix thoroughly. Pour this dressing over jicama mixture and toss well. Let stand 15 minutes b Good-for-you sweet potato salad Cut sweet potatoes into bite-size chunks. Place in a steamer and steam (over boiling water) for 10 minutes or until tender when pierced with a sharp knife. Let cool, then transfer to a large bowl. Add scallions, celery, and parsley. Whisk together mayonna Wild rice salad This bright array of color is an easy-to-make, tasty, and very satisfying salad. You can prepae and refrigerate it for a few hours before serving. Try it as part of a salad plate with Pumpkin Salad and the Roasted and Rustic Sweet Peppers. It could also b Rosy beet and potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skin Italian pasta salad 1) Combine all ingredants except tomatoes and 1/2 cup of parmesan cheese. 2) Cover and chill overnight. 3) Remove from refrigerator 1 hour before serving. 4) Stir in tomatoes and garnish with remaining parmesan cheese. Summer apple salad Soften gelatin in cold water; stir well. Add sugar and salt. Gradually add boiling water, stirring until gelatin is dissolved. Add vinegar and lime juice. Chill until consistency of unbeaten egg white. Fold in apple, green pepper, and onion. Green pasta salad 1. Break the spaghetti strands into thirds. Cook the spaghetti in a large quantity of boiling water until tender (about 8 min). Drain and set aside. 2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder. Add thi Acapulco salad In a large saucepan, combine beer, water, bay leaves, peppercorns and salt. Bring to a boil; add fish, then cover and turn off heat. Allow to cool, covered, about 15 minutes or until fish is opaque throughout. (Fish cooks as liquid cools; this ext Rohkostsalat #2 (cabbage fruit salad with sour-cream dressing) Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot. Variation: Add chop White bean and vegetable salad In a heavy skillet cook the onion, the carrots, and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Drain the beans, and in a bowl combine them with the vegetable mixtu Orange salad Combine apricots and pineapples; add 1 cup pienapple or apricot juice or use 1/2 cup of each. Dissolve gelatin in hot water (Jello). Add combined fruit and juice and stir well. Add marshmallows and let set until firm. Serve with dressing and grated americ Apple and walnut chicken salad Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid. Remove and discard the ski Potato salad recipe Cool potatoes completely in the fridge or better leave to stand overnight. Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently. Refrigerate till ready Mango salsa mix, cover and cill to at least 2 hours. great on port, chicken, salmon or shrimp Cucumber mint soup Puree all ingredients, chill and serve topped with a dab of yogurt and a mint leaf. Winter salad Open and drain the tuna. Place in a medium size mixing bowl. Add the juice of half the lemon. Add olive oil to taste. Salt and pepper to taste. Mix pretty well - break up the tuna to suit your taste. Open and drain the cannellini beans - drain to taste. A White bean salad Shake parsley, oil, lemon juice, pepper, and salt in tightly covered container. Toss parsley mixture with onions, bell pepper, and beans in medium glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. Stir in walnuts. Se Sweet potato salad Peel and slice sweet potatoes and place in a small bowl. Add remaining ingredients; toss lightly. If desired, serve on lettuce leaves. Bayerischer wurstsalat (barvarian sausage salad) Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Potato salad with italian dressing 1. TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water with the cornstarch to dissolve. Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil. Continue boiling until slightly t French potato salad with tarragon vinaigrette Scrub potatoes. In a large pot of boiling water, cook potatoes until fork-tender; drain. Shake pan over medium heat for a minute to dry potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine potatoes, parsley and onion. Tarragon vinaig Potato bread filling Preheat oven to 325F . Mix all ingredents and place in a greased ovenproof dish. Bake 1 hour or until golden brown. Contributor: Ellen Elizabeth Young Hot german potato salad Cook potatoes in boiling salted water until tender. Drain, peel, and while hot, cut into 1/8 inch slices; sprinkle with the salt, pepper, mustard, sugar and flour. Heat water and vinegar to boiling point. Place bacon, sliced and chopped fine in Mixed green salad with tarragon vinaigrette Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. whisk in tarragon. toss greens with dressing in a large bowl and season with salt and pepper. Contributor: Gourmet Septe Bayrischer kartoffelsalat (bavarian potato salad) Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Dijon chicken salad Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, vinegar and black pepper. Chill until slightly thickened. Stir in yogurt, reduced-calorie sour cream and mustard. Chill until slightly Potato bread DIRECTIONS: Place all ingredients except water and yeast into bread pan. Add water on top of dry ingredients. Close lid and place yeast into dispenser. Set for Regular or Rapid/Bake mode. Recipe created for Panasonic 65. Adjust as neces Curried spinach salad Combine first seven ingredients in a blender and blend 15 seconds. Chill 4 hours or overnight. Saute chicken in oil after marinating in soy sauce. Drain and chill 4 hours or overnight. Combine spinach with 1 cup dressing and toss. Divide onto 4 Madison avenue potato salad Blend together oil, vinegar, salt and pepper; pour over potatoes. Toss potatoes lightly; refrigerate. At serving time, add olives, eggs, celery, pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss. Carrot coin salad Drain carrots. Separate onion into rings. Line bottom of bowl or casserole with sliced carrots. Cover with layer of onion rings. Alternate layers until all are used. In a separate bowl, mix soup, sugar, vinegar, oil, salt, pepper, paprika and dry must Garden-fresh couscous salad 1. In a medium saucepan combine water and bouillon granules; bring to boiling. 2. Add couscous. Remove from heat, cover and let stand 5 minutes or until liquid is absorbed. 3. Transfer to extra-large bowl. 4. Add carrot, sweet pepper, zucchini, yellow Thai beef salad 1) Roast the beef in the oven at 450 F until cooked till medium (135F internal temperature). Allow the meat to rest for 15 minutes before slicing 2) Slice the tenderloin into thin slices 3) Add sliced beef, garlic, mint, chili, onions,lemon juice, fish s Roasted potato wedges Preheat the oven to 475F. Pat the potatoes dry and cut them lengthwise in quarters. In a bowl, toss the potato wedges with 3 tablespoons of the olive oil, the salt, and rosemary. Arrange the wedges skin side down, without touching, in a heavy baking pan Dieter's taco salad NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat 85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm fo Sweet 'n sour spinach salad 1. In a jar with a tight fitting lid, combine all dressing ingredients; shake well. Refrigerate to blend flavors. 2. In a large bowl, combine all salad ingredients except eggs. 3. Just before serving, add enough dressing to coat greens; toss Lemony chicken salad Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Chill until slightly thickened. Stir in chicken, celery and red pepper. Spoon i Better-than-potato salad 1. Cook rice in water with salt according to package directions. 2. Cool. 3. Combine mayonnaise, onion, mustard, and salt. Stir into rice. 4. Cover and throughly chill. 5. Stir in cucumber and radishes just before serving. Measurements and t Jeanne's creamy potato salad Preparation time: 15 minutes. From "The Compassionate Cook." Cut the potatoes into cubes. Combine all the ingredients in a bowl and season to taste. Sprinkle with paprika on top, if desired. Spinach salad with blue cheese, spiced walnuts, pears and po For Spiced Walnuts: Preheat oven to 300F . Line baking sheet with foil. Spray foil lightly with nonstick spray. Whisk egg white and next 7 ingredients in medium bowl to blend. Add walnuts and toss to coat well. Spread walnuts in single layer on prepa