Recipe - Curried Cauliflower Salad With Grapes

4 cup Sliced fresh cauliflower
flowerets, (14 ounces)
One fourth cup Plain nonfat yogurt
One fourth cup Nonfat mayonnaise
One half teaspoon Curry powder
1/8 teaspoon Salt
1/8 teaspoon Coarsely ground pepper
1 cup Halved seedless red grapes
2 tablespoon Chopped fresh parsley
2 tablespoon Sliced almonds, toasted

Arrange cauliflower in a vegetable steamer over boiling water. Cover and
steam 4 minutes or until crisptender. Place cauliflower in a large bowl;
let cool
10 minutes.

Combine yogurt and next 4 ingredients; stir well with a wire whisk. Pour
over cauliflower, and toss gently to coat. Add grapes and parsley, and toss
gently. Sprinkle with almonds. Yield: 4 servings (serving size: 1 cup).

Per serving: 98 Calories; 3g Fat (23% calories from fat); 4g Protein; 17g
Carbohydrate; 0mg Cholesterol; 300mg Sodium

Serving Ideas : Serve chilled or at room temperature.

Recipe by: Cooking Light, Sept 1994, page 85

Posted to MCRecipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.