Title: Potato-Cucumber Salad with Mango
Categories: Diet Salad
Yield: 6 Servings

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	Minced ginger
2	tb	Fresh lemon juice
1/4	c	Chopped fresh mint
		Salt and freshly ground
		Black pepper to taste

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

2. 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.

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

4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the 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. Approximate nutritional analysis per serving: 165 calories, 2 grams fat, 0 milligrams cholesterol, 15 milligrams sodium (before salting), 4 grams protein, 40 grams carbohydrate. Converted to MM by Donna Webster donna@webster.demon.co.uk From: Donna@webster.Demon.Co.Uk Date: Fri, 27 Oct 1995 10:09:32 +0000 (

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