Curried Cauliflower and Green Bean Salad with Lemon Yogurt
Mark Peel, chef at Los Angeles's esteemed Campanile, opened the Point, a casual new breakfast-and-lunch spot, in Culver City. Here he flavors roasted cauliflower and green beans with a mild curry powder. Slideshow: Make-Ahead Picnic Salads
May 2010
Gallery
Credit:
© Stephanie Foley
Recipe Summary
Ingredients
Directions
Make Ahead
The roasted curried vegetables and lemon-yogurt sauce can be refrigerated separately overnight. The croutons can be kept in an airtight container at room temperature overnight.
Notes
One serving 271 cal, 19 gm carb, 18 gm fat, 2.7 gm sat fat, 9 gm protein, 5 gm fiber.
Suggested Pairing
Spicy, melony Pinot Gris from Oregon.