Home Cooks > Recipes > Bengal Salad
(Yield: 4 servings) 1-1/2 teaspoons curry powder
1/4 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
1 pound boneless lamb or beef sirloin, cut into 3/4-inch cubes
1 tablespoon vegetable oil
3 cups ripe cantaloupe cubes
1/2 cup seedless raisins
1/3 cup chopped green onions
1 carton (6 or 8 oz.) lowfat lemon-flavored yogurt
- Blend curry powder and less sodium teriyaki sauce in medium bowl; stir in lamb. Let stand 20 minutes.
- Heat oil in hot wok or large skillet over high heat. Add lamb and stir-fry 2 minutes; remove pan from heat and cool.
- Meanwhile, combine cantaloupe, raisins and green onions in large bowl; chill.
- Stir in lamb and meat juices. Add yogurt and toss to combine all ingredients well. Serve on lettuce leaves.