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LETTUCE MIX (RED LEAF LETTUCE, GREEN LEAF LETTUCE), PANEER (PASTEURIZED COW’S MILK, ACETIC ACID, CITRIC ACID), RED ONION, WALNUTS, WATER, TOMATOES, TOMATO PUREE, CRUSHED TOMATOES, NON-GMO RICE BRAN OIL, GROUND CORIANDER, SALT, RED HOT CHILI POWDER, CUMIN POWDER, TURMERIC, MINT, CILANTRO, GARAM MASALA, HABANERO PEPPER, CARDAMOM, CLOVES, BAY LEAF, STAR ANISE, BLACK CARDAMOM, GARLIC, GINGER, CORIANDER, CUMIN SEED, BAY LEAF, RED CHILE PEPPER, CINNAMON STICK, BRUSSELS SPROUT, BUTTERNUT SQUASH,GARBANZO BEAN, CHANA DAL, CURRY LEAVES , MUSTARD SEEDS, DRIED COCONUT, CILANTRO DRESSING (CILANTRO, NON-GMO CANOLA OIL, HONEY, LEMON JUICE, SHALLOTS, SALT, GHERKINS (SMALL CUCUMBERS), CAPERS, BLACK PEPPER, JALAPENO PEPPER, CUMIN SEED, THAI CHILI, GARLIC.) Contains Walnuts.
This healthy salad is based on vegetable poriyal from Tamil Nadu,India that features roasted butternut squash and brussel sprouts. Rich in color and nutrients, this flavorful salad is served over kale, spinach, and romaine and drizzled with sweet cilantro dressing. Mix the dressing in thoroughly by gently tossing or closing the lid and shaking it well!
Husband-wife team, Anjan and Emily Mitra, owners of DOSA, share a passion for the rich diversity of Indian cuisine and culture, which defines the experience they’ve created at their restaurants. DOSA is a renowned, San Francisco dining institution with two locations in San Francisco and one in Oakland, serving innovative and authentic South Indian cuisine with a world-class spice-driven cocktail program, and well thought out wine list paired for Indian flavors. Since being founded in 2005 in the vibrant and historical Mission district, the MICHELIN GUIDE has recognized our passion, and consistent dedication to quality and innovation by awarding DOSA with the Bib Gourmand eleven times! DOSA has led the culinary landscape in San Francisco by defining trends. Emily and Anjan began with a vision of introducing dosas and other regional dishes from Southern India, which include the states of Tamil Nadu, Kerala, Andhra Pradesh, Telengana, Karnataka and Goa. These dishes are prepared with care and integrity using traditional recipes, techniques and spices from India, while sourcing fresh, healthy and high-quality ingredients from local markets. We have a wonderful team of South Indian chefs, led by Executive Chef, Arun Gupta who elevate home recipes from their families.
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