This salad was amazing. It was shared at our Cooking Light Dinner Club last week. All the dishes we prepare come from Cooking Light magazine and this one was from the April 2015 issue.
It was different and that is what I liked about it. Using curry powder gave the salad a unique flavor that most salads don't have and it was yummy.
Serves 12
Ingredients:
4 cups sugar snap peas, trimmed and diagonally sliced
1 tablespoon Madras curry powder
1 1/2 tablespoons fresh lime juice
1/4 cup canola mayonnaise
3 tablespoons plain 2% Greek yogurt
1 tablespoon fat-free milk
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup very thinly vertically sliced red onion
1/3 cup torn fresh mint leaves
1 (10-ounce) package frozen petite green peas, thawed
1 cup very thinly sliced radishes
2 ounces feta cheese, crumbled (about 1/2 cup)
Instructions:
Bring a large pot of water to a boil. Add snap peas; cook 2 minutes. Drain and rinse with cold water; drain well. Set aside.
Combine curry and juice in a small bowl. Let stand 5 minutes. Add mayonnaise and the next 5 ingredients (through black pepper), stirring well with a whisk.
Combine snap peas, red onion, mint, and green peas in a large bowl. Add mayonnaise mixture; toss gently to coat. Top with radishes and feta.