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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Martha Rose Schulman's excellent recipe collection. Ingredients:
1 cup long grain brown rice, cooked |
1/2 cup quinoa, cooked |
1/4 cup toasted almond, coarsely chopped |
1 large stalk celery, diced |
1 apples, cored, diced and tossed with 1 tablespoon freshly squeezed lemon or 1 lime juice |
1/4 cup chopped cilantro |
1/2 cup plain low-fat yogurt |
2 tablespoons mayonnaise |
2 tablespoons lime juice |
1 teaspoon dijon mustard |
1 teaspoon curry powder |
cayenne |
salt |
2 tablespoons canola oil |
1/2 lb broccoli floret, steamed and refreshed with cold water |
Directions:
1. 1. Combine first six ingredients.
2. 2. Whisk together yogurt, mayonnaise, lime juice, mustard, curry powder, cayenne and salt to taste. Whisk in the oil.
3. 3. Toss the salad with dressing. Garnish with broccoli florets.
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