| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 6 | Servings | ||
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | T | Palm Sugar |
| 2 | Pomegranates | |
| 3 | Bananas | |
| Juice of 2 limes | ||
| Lime Dressing | ||
| 5/11 | Courtesy Mark Herron. |
INSTRUCTIONS
This is a side-dish from the north of India. It makes a refreshing and pretty contrast to a highly spiced dish and couldn't be simpler. Try it next time you are having a curry meal, or use it as one of several salads for entertaining. Mix together the juice of 2 limes and a tablespoon of palm sugar (or substitute brown sugar). Taste and adjust for sweet- sour balance if necessary. Cut 2 pomegranates which have been chilling in the fridge into quarters and twist each wedge to help free the seeds. Coax them out and mound them in the centre of a serving dish. Slice 3 bananas and arrange them around the peri- meter of the pomegranate seeds. Sprinkle with the lime dressing and serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 95
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.1mg
Potassium: 332.4mg
Carbohydrates: 23.1g
Fiber: 3.6g
Sugar: 14.2g
Protein: 1.5g