Layered Indian Summer Salad - alive magazine
Assemble the salad in mason jars or reusable containers for easy on-the-go packing and eating. Bring a fork and eat right from the jar. 1 cup (250 mL) yogourt 1…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Mason jar
- Fork
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Colander
- Can opener
- Cutting board
- Chef's knife
- Kitchen scale
- Refrigerator
Ingredients
- 1 cup (250 mL) yogourt
- 1 to 2 Tbsp (15 to 30 mL) Indian curry paste
- 1 tsp (5 mL) honey
- 1/2 tsp (2 mL) ground cumin
- Sea salt
- pepper
- 14 oz (398 mL) can lentils, rinsed and drained
- 1/3 English cucumber, chopped
- 2 roasted red pepper halves, chopped
- 2 green onions, chopped
- 60 grapes
- 6 Tbsp (90 mL) roasted pumpkin seeds (pepitas)
- 6 Tbsp (90 mL) chopped almonds
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