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Herbal Macaroni Salad Recipe
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 1 1/2 cups cooked fusilli
- 4 cups iceberg lettuce torn into pieces
- 1/2 cup broccoli florets blanched
- 1/4 cup dried mushrooms soaked in lukewarm
- 4 pieces to 6 asparagus cut into, blanched
- 4 cherry tomatoes halved
- 1/4 cup thick fresh curds dahi
- 1/2 cup Cream
- 4 tbsp finely chopped spring onion greens
- 2 tbsp finely chopped celery
- pinch aof sugar
- salt to taste
Ingredients
To Be Mixed Into A Dressing
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- Drain and discard the water in which the mushrooms had been soaked.
- Combine all the ingredients including the musharooms in a large bowl and chill.
- Just before seving, add the dressing and toss the salad well.
- Serve immediately.
Approx. 1 cup of fusilli will give you 1½ cups of cooked fusilli.
You can use any vegetable combination of your choice eg. baby corn, snow peas, carrots etc.
After you blanch the vegetables, immerse them in cold water so that they retain their original colour.
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