Sabra Salad (prickly Pear Salad)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veglife1 | 4 | Servings | |
INGREDIENTS
| One orange, juice of | ||
| One lemon, juice of | ||
| 1 | T | Walnut oil |
| 1/2 | t | Ground cardamom |
| 3 | Prickly pears | |
| 2 | Gala apples, cored & cut | |
| into | ||
| thin strips | ||
| 10 | Dates, chopped | |
| 1 | Red bell pepper, seeded cut | |
| into | ||
| strips | ||
| 2 | T | Kirsch* |
INSTRUCTIONS
In a large bowl, whisk together orange and lemon juices, walnut oil, and cardamom. Peel the prickly pears, removing the roots and horns. Slice and add to bowl. Add apples, dates, and red pepper. Sprinkle with kirsch and toss well. By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. NOTES : *kirsch: A clear cherry brandy available where liqueurs are sold. Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 336
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: 0mg
Sodium: 904mg
Potassium: 822.1mg
Carbohydrates: 47.7g
Fiber: 13.7g
Sugar: 3.6g
Protein: 22.9g