Spicy, sweet and crunchy!
In small bowl whisk the vinegar, honey and mustard. Whisk in the oil and season with 1/2 t. salt and a few grinds of pepper. Set aside.
Peel and trim the carrots. Grate carrots and jicama in food processor fitted with medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 151 | ||
Calories from Fat: 107 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 267mg | 9 % | |
Potassium 241.8mg | 6 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 8.1g | ||
Protein 2.3g | 3 % | |
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: 151
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