A Week of Cooking Light: Tuesday: Bombay Shrimp Curry with Coconut Rice and a Salad made of Parsley, Celery, and Golden Raisins
The salad was interesting, but not really my favorite. It didn't taste bad at all, but it's just not the type of salad I think I'd make again. I liked the sweetness of the balsamic vinegar soaked raisins. Those might be a good addition to a salad made with maybe arugula instead of parsley. I prefer parsley as a garnish I think.
Wanna see how I made it? Watch the video below to see how this dish was prepared:
Don't forget to check back tomorrow to see how Wednesday's dinner turns out!