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Papaya And Potato Salad With Mango Chutney Vinaigrette Recipe
|New potatoes||2 Pound (Unpeeled)|
|Mango chutney vinaigrette||1 Tablespoon|
|Romaine lettuce||1 (For Garnish)|
|Grape leaves||4 (For Garnish)|
|Thin smoked ham slices||18 , rolled into cylinders|
|Sweet red onion||1 , thinly sliced|
|Avocados||3 , peeled, pitted, sliced lengthwise and sprinkled with lemon juice|
|Lemon juice||1 Teaspoon, sprinkled on avocados|
|Cucumbers||3 , peeled, scored and thinly sliced|
|Papayas||2 , peeled, seeded and thinly sliced|
Serving size: Complete recipe
Calories 2435 Calories from Fat 922
% Daily Value*
Total Fat 109 g168.1%
Saturated Fat 19 g95.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5671.2 mg236.3%
Total Carbohydrates 283 g94.4%
Dietary Fiber 84.4 g337.7%
Sugars 80.5 g
Protein 114 g227.4%
Vitamin A 891.6% Vitamin C 1566.1%
Calcium 74.7% Iron 57.1%
*Based on a 2000 Calorie diet
Reduce heat and simmer just until fork tender, about 25 minutes.
Drain and cool.
Cut into Winch slices.
Arrange potato slices in large pan.
Cover with Chutney Vinaigrette and toss gently to coat thoroughly.
Cover with plastic wrap.
Refrigerate up to 2 days.