Date: Tue, 31 Aug 93 09:59:28 EDT
From: Katie Livingston (katiel@Athena.MIT.EDU)
I got a subscription to Cooking Light magazine for my birthday, and
every so often find a recipe I really like. I'm not overly impressed
with the magazine in that most of their recipes hover around 30% fat
(this is light??) and they still push dairy aggressively, but occasionally
I find something good. I adapted the following from the latest issue, but
left out the oil and sugar called for in the recipe.
Curried Corn Salad (2 servings)
1 cup corn (fresh or canned)
1/2 cup diced red bell pepper
1-2 scallions, chopped
1/2 cucumber, peeled, seeded, chopped
spinach leaves (I didn't have any, used red leaf lettuce instead)
1T cider vinegar
1t curry spices (turmeric, cumin, coriander, mixed)
tabasco or cayenne pepper to taste.
Mix dressing and pour over salad, allow to marinate a few minutes.