Source: The Sydney Morning Herald
Place 2 carrots (trimmed, peeled and very thinly sliced), 8 red radishes (trimmed and very thinly sliced)
and 2 oranges (peeled, pith removed and sliced) in a large bowl. Sprinkle over 1/3 cup sultanas.
In a separate bowl, combine the juice of 1/2 orange, the juice of 1/2 lemon and 2 tbsp extra virgin olive oil. Add 1 tsp orange flower water, salt, pepper and caster sugar (to taste) and whisk until smooth.
Add dressing to carrot mixture and toss gently to combine.
Sprinkle with 2 tbsp chopped chives.
Serves 4.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 173 | ||
Calories from Fat: 123 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 141.4mg | 5 % | |
Potassium 261.3mg | 7 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 10.5g | ||
Protein 1.1g | 2 % | |
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: 173
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