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  Veggie Salad with Yoghurt Dip

Preparation time:
10 minutes 
* Cooking time: 5 minutes 
 * Serves 10

Approximate Calories: 114 Kcal per serving

Ingredients How to?
Wash the cherry tomatoes & cut them into halves.
Peel carrots, wash & cut it into finger sized pieces. Peel white radish, wash & cut into finger sized pieces.
Clean mint leaves, wash and reserve some leaves for decoration and chop the remaining. Peel & chop garlic finely.
Wash red radish & quarter each. Wash lettuce leaves & soak in chilled water. Peel cucumber, wash and cut into finger sized pieces.
Hang skimmed milk yogurt in a muslin cloth to remove excess water. Roast the sesame seeds lightly & cool.
Combine thick yogurt with chopped mint, lemon juice, white sesame seeds & garlic. Mix thoroughly. Add salt to taste and chill.
Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables decoratively and serve with the chilled dressing.

Health Information :  Cabbage is rich in Vitamins A and C, calcium, phosphorous and potassium. Oranges are rich in Vitamins A and C and  minerals. Together, they make a salad rich in vitamins and minerals.

Per Serving: Calories 52 * Protein 1 g * Carbohydrates 13g  * Fat 0.2g

Eat protein at every meal, including breakfast.
Eliminate wheat- and flour-based products for the time being.
Reduce starch to one portion a day, and don't eat that portion during your evening meal.
Apples, pears, plums and berries all are good choices. Bananas are not.
Reduce or eliminate dairy for the time being, especially cow's milk.
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Health Sanctuary
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