Peach Or Pineapple Salad Plate Recipe

Summary

Preparation Time30 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Cottage cheese4 Ounce
 Unsalted butter2 Ounce, softened
 Celery stick2 , finely chopped
 Walnuts2 Ounce, chopped
 Curry powder1 Pinch
 Orange1 Medium, seedless or with seeds removed
 Lettuce1 Large
 Peach halves/Pineapple rings8
 Watercress sprigs3 (Few Sprigs)
 Oil2 Tablespoon
 Lemon juice2 Tablespoon
 Sugar1 Teaspoon (Leveled)

Nutrition Facts

Serving size

Calories 467 Calories from Fat 262

% Daily Value*

Total Fat 30 g46.6%

Saturated Fat 9.5 g47.7%

Trans Fat 0 g

Cholesterol 33.3 mg

Sodium 121.2 mg5.1%

Total Carbohydrates 48 g16%

Dietary Fiber 9.9 g39.8%

Sugars 36.8 g

Protein 11 g21.3%

Vitamin A 232.2% Vitamin C 125.5%

Calcium 13.2% Iron 14.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Shred orange rind.
2) With a stainless steel knife, skin orange and then slice it into 16 wedges.

MAKING
3) Combine together cheese, butter, celery, walnuts and curry powder.
4) Fill peach halves with cheese mix.
5) Take 4 plates, arrange lettuce leaves, filled peach halves and then top with walnuts, orange wedges and watercress.
6) Refrigerate to chill for 30 minutes to one hour.
7) In a screw-top jar, mix together orange rind, oil, lemon juice and sugar by shaking well.
8) Just before serving, pour this dressing over salad plates.

SERVING
9) Serve at once.
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