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Ингредиенты
- 2 lb White Rose potatoes
- 2 c. Fresh or possibly frzn peas, (uncooked) Seeds from 1 pomegranate, (optional)
- 1 med Red onion, cut into thin rings
- 1/4 c. Chopped mint leaves
- 1/3 c. Fresh lemon juice
- 1/3 c. Peanut oil
- 1 tsp Garam masala
- 2 tsp Grnd cumin
- 1 tsp Salt Lettuce leaves Mint sprigs
Инструкции
- Cook the potatoes in boiling water till tender when pierced with a thin knife. As soon as they are cold sufficient to handle, cut the potatoes in quarters. Place in a large glass bowl with the peas, half of the pomegranate seeds, the onion rings and the mint. Set aside.
- Whisk together the lemon juice, oil, garam masala, cumin and salt in a bowl. Then pour over the potato mix. Toss gently. Line a bowl with lettuce, mound the potato salad and sprinkle the remaining pomegranate seeds on top. Garnish with mint sprigs. Serve hot or possibly at room temperature.
- (6 servings).
- Garam masala, an Indian seasoning mix, may be found in Indian markets or possibly gourmet stores. To remove the pomegranate seeds, cut about 1/4 inch into the skin all the way around and then twist apart. Scoop seeds into a bowl
- (throw away the pomegranate shell). By Joyce Dodson Piotrowski, Special to The
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 6 servings | |
| Calories 240 | |
| Calories from Fat 110 | 46% |
| Total Fat 12.46g | 16% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 727mg | 21% |
| Total Carbs 29.75g | 8% |
| Dietary Fiber 5.1g | 17% |
| Sugars 4.19g | 3% |
| Protein 3.96g | 6% |
