Try this Potato Salad with Pomegranate recipe, or contribute your own.
Suggest a better descriptionBoil 500 g new potatoes, peel and dice. In a large bowl mix together 250 mL plain yogurt (use a thick low-fat version to reduce kilojoules), 2 finely chopped fresh coriander leaves and salt and pepper to taste. Add potatoes and fold dressing gently through. Spoon into a serving dish and scatter the seeds of 1 pomegranate over the top. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/11/93. Courtesy Mark Herron.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 4 | ||
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Calories: 137 | ||
Calories from Fat: 10 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.9mg | 1 % | |
Sodium 92.1mg | 3 % | |
Potassium 683.5mg | 18 % | |
Total Carbohydrate 26.4g | 8 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 23.7g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 137
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