Banana And Pomegranate Salad (kela Anar Kachamber)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | 4 | Servings | ||
INGREDIENTS
| 1 | Pomegranate | |
| 2 | Firm ripe bananas | |
| 2 | T | Fresh lime juice |
| 1 | T | Date sugar |
| 1/4 | t | Salt |
INSTRUCTIONS
Cut the pomegranate into quarters and twist each wedge to loosen the cells. Gently shake, tap, scoop, and coax the cells onto a serving plate and arrange them in a neat mound in the center. 2. Peel the bananas and slice them on the diagonal into 1/4 inch rounds. Arrange them in a circle around the pomegranate cells. Sprinkle with the lime or lemon juice, sweetener and salt, and serve immediately. From The Art of Indian Vegetarian Cooking by Yamuna Devi Posted to Recipe Archive - 24 November 96 Date: Sun, 24 Nov 96 7:21:04 EST submitted by: eep@tampa.mindspring.com
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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 146.1mg
Potassium: 220.2mg
Carbohydrates: 14.1g
Fiber: 1.6g
Sugar: 7.3g
Protein: <1g