Mint in Dips and Salads

Tons of mint are grow in our back. What to do with it? From Indian Food Forever:

1 bunch fresh mint leaves
2 green chillies
1 tbsp tamarind pulp
Salt to taste, a little water

How to make mint (pudina) chutney :
To make tamarind pulp soak a little tamarind in water and keep aside for 2 hours. Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add a little water to the pulp. These days ready made pulp is available in the market.

Wash the mint leaves well. Grind it to a smooth paste with green chillies, salt and tamarind juice. You can add water if the mixture is thick.

This mixture is similar (or the same) to that green dipping sauce served with appetizers at Indian restaurants. It is delicious with Frito's!

And from Lowfat Cooking:

A bright green salad of sugar snap peas and sweet green peas in a light, mint dressing. Cook Time: 2 minutes

Ingredients:
2 1/2 cups frozen peas
1 pound sugar snap peas, strings removed
2 tsp sugar
2 tbsp
white wine vinegar
1 tbsp extra-virgin olive oil
1 tbsp lemon juice
1/4 cup freshly chopped mint

Preparation: Bring a large pot of water to a boil. Add frozen peas and snap peas, and cook for 2 minutes. Drain and rinse immediately with cold water to stop cooking, and empty peas into a large bowl. In a small bowl, combine sugar, white wine vinegar, olive oil lemon juice and mint. Drizzle over peas. Toss, then refrigerate for 2 hours. Serves 8

Per Serving: Calories 83, Calories from Fat 17, Total Fat 2g (sat 0.2g),
Cholesterol 0mg, Sodium 53mg, Carbohydrate 12.6g, Fiber 3.8g, Protein 4g

Here is a picture of this refreshing summer pea salad with mint sauce:

Another summer salad shown below is my husband's invention and can be found at his weblog recipe for pasta primavera salad. (no mint in this salad)

And here is our Tuesday Ladies' Auxiliary yesterday after our salad repast. Let's do it again soon, friends.