Advertisement

Winter Squash Salad recipe

November 15, 2007

1 1/2 pounds winter squash (not spaghetti squash)
1/4 cup chopped fresh cilantro
5 scallions, sliced
1 1/2 tablespoons mustard seed
1/3 cup peanut oil
1 1/2 tablespoons soy sauce
1 tablespoon lime juice
1 1/2 tablespoons Splenda
1/8 teaspoon molasses
1/2 teaspoon ground cumin

Seed and peel squash. Cut it in chunks, and run it through the shredding blade of a food processor. Put the shredded squash in a salad bowl.

Chop the cilantro and slice the scallions, and add them to the squash. Sprinkle the mustard seeds over the whole thing.

Now whisk together everything else. Pour over the salad and toss. Toss again right before serving.

Serves 5.

Nutrition information per serving: 205 calories; 16 g fat; 3 g protein; 16 g carbohydrates; 3 g dietary fiber.

Advertisement
The Herald-Mail Articles
|
|
|