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Added May 23, 2006 | Recipe #169231
Showing 1-4 of 4
on March 01, 2009
My daughter made this for the family--delicious. We didn't use eggplant, but added edamame. We loved the dressing on it. She served it with left over Hoisin Chicken Balls by The Flying Chef with Morroccan Spice Cookies by melbalou. It was a perfect dinner with Moroccan green tea with mint. We also had to use garam masala for the mixed spice.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Cosmic Chef
on February 23, 2009
on August 13, 2008
Outstanding salad! The veggie combination was delicious and colorful! They were cooked just enough to be a bit tender but still have some crunch. I used garam masala for the spice mix. In addition to the mint, I put a little cilantro in the dressing. I'll make this again for sure. Thanx for posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Kate
on June 06, 2006
I loved the combination of warm vegetables, raw spinach just wilted from contact with the other vegetables, the spice and the slightly sweet yogurt dressing. Great salad, Mordreth!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (337 g)
Servings Per Recipe: 4
The following items or measurements are not included:
frozen peas carrots and cauliflower