*  Exported from  MasterCook  *

                    Potato-Cucumber Salad With Mango

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Low Fat                          Salads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      tb            Cumin seeds
  2      tb            Paprika
  1      tb            Coriander seeds
  1      ts            Cayenne pepper
  1      tb            Powdered ginger
  1      tb            Cinnamon
  1      ts            Powdered mustard
  8                    Red Bliss potatoes -- about the
                       - size of golf balls
  2      md            Cucumbers
  2                    Firm mangoes or papayas
    1/2                Red bell pepper -- seeded
    1/4  c             Orange juice
  2      tb            Ginger -- minced
  2      tb            Fresh lemon juice
    1/4  c             Fresh mint -- chopped
                       Salt -- to taste
                       Black pepper -- to taste,
                       - freshly ground

Place the cumin, paprika, coriander, cayenne, ginger, cinnamon, and
mustard in a small sauté pan, and heat over medium heat until the
first tiny wisp of smoke appears, about 3 to 4 minutes. Allow to cool
to room temperature, then grind in a coffee grinder or with mortar
and pestle. Set aside.

Cook the potatoes in boiling water to cover until they are easily
pierced by a fork but still offer some resistance, about 8 minutes.
Drain, allow to cool to room temperature and cut in thirds.

Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut
the halves into 1/2" slices. Peel and pit the mangoes and cut the
flesh into bite-sized chunks. Cut the half bell pepper into thin
strips.

In a large bowl, combine the potatoes, cucumbers, mangoes, and bell
pepper. Add the orange juice, ginger, lemon juice, mint, and 1 tb
spice mixture. Place remaining spice mixture in a tightly covered
container and store in a cool, dark place for use in other dishes.
Toss well, season to taste with salt and pepper, toss again, and
serve.

Yield: 6 Servings

Donna Webster <[email protected]>


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