Stir-Fried Cauliflower Salad 

Stir-Fried Cauliflower Salad 

This is one of those dishes that my family fell in love with the first time I made it. It's a quick and easy way to add color, crunch, and vegetables to any meal. Serve this salad for a colorful and refreshing accompaniment to any Indian or Western meal.

1/2 medium cauliflower, cut into small florets
1 medium bell pepper, sliced
1 medium red pepper, sliced
1 small zucchini, sliced into strips
4 carrots, sliced
2 teaspoons vegetable oil
3/4 teaspoon salt
1/2 to 1 teaspoon black pepper

Wash and prepare all the vegetables. Set aside.
Heat oil in a heavy skillet or a wok on high heat. Add all the vegetables, salt, and pepper. Stir-fry for 5 to 7 minutes until heated through. Vegetables should be tender but intact. Do not overcook the vegetables.
Remove from the heat and transfer to a serving dish immediately.

MAKES 6 (3/4 CUP) SERVINGS
PER SERVING:
Calories: 33; Carbohydrate: 5 g;  Fat: 1 g; Sat fat: 0 g; Chol: 0 mg; Dietary fiber: 2 g; Protein: 1 g;
Sodium: 214 mg
(From New Indian Home Cooking, by Madhu Gadia, MS, RD)