Combine bananas, oranges and dates in a large bowl. Drain pineapple, reserving 1/2 cup juice. Add pineapple to fruit. Combine juice with vinegar, curry powder, salt and salad oil. Shake well. Pour over fruit. Marinate about 30 minutes. Arrange crisp greens on a large platter or 6 salad plates. Spoon cottage cheese or chicken breast on top. Spoon fruit mixture over all. Top with chopped peanuts. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 22.8mg||7 %|
|Sodium 26.7mg||1 %|
|Potassium 206.5mg||5 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 11.1g|
|Protein 9.6g||14 %|
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Calories per serving: 91
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