Banana and Carrot Salad Recipe

Summary

Preparation Time45 MinDifficulty LevelMedium
Health IndexHealthyServings4
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Bananas4
 Carrots12 Ounce (350 Gram)
 Sultanas1 Ounce (25 Gram)
 Lettuce leaves12
 Parsley sprigs1 (For Garnish)
For dressing
 Sunflower oil5 Tablespoon
 Lemon juice2 Tablespoon
 Curry powder1 Teaspoon
 Mustard powder1 Pinch
 Sugar1 Pinch
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size

Calories 341 Calories from Fat 173

% Daily Value*

Total Fat 20 g30.2%

Saturated Fat 2.7 g13.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 167 mg7%

Total Carbohydrates 44 g14.6%

Dietary Fiber 6.7 g26.9%

Sugars 23.5 g

Protein 3 g6%

Vitamin A 330.9% Vitamin C 41.9%

Calcium 5.8% Iron 8%

*Based on a 2000 Calorie diet

Directions

1. Make the dressing: put all the dressing ingredients into a small bowl and beat with a fork until thoroughly combined. Season to taste with salt and pepper.
2. Finely grate the carrots, put into a bowl with the sultanas and mix well. Pour two-thirds of the dressing over the carrot mixture and toss to coat well.
3. Arrange the lettuce leaves on 4 individual salad plates. Halve the bananas lengthways and lay 2 halves on each bed of lettuce.
4. Drizzle the remaining dressing over each banana half, then divide the carrot mixture between each plate, spooning the mixture between the banana halves.
5. Garnish each serving with sprigs of parsley and serve at once.
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