Try this Apricot-Carrot Salad W/grapefruit Mint recipe, or contribute your own.
Suggest a better descriptionMake the dressing: In a small mixing bowl add 2 tablespoons lime juice to red wine vinegar. Add ground cumin, sugar, salt and white pepper to taste. With a whisk, stir in the peanut oil to form an emulsion, then blend in ginger, garlic and mint. Allow the mixture to sit for one-half hour before using for the flavors to blend. Peel carrots, then shred with a grater or the appropriate attachment in a food processor. Place carrots in a large mixing bowl and add apricots. Add dressing, tossing salad until well coated. Spon salad onto large chilled romaine lettuce leaves, and serve. Source: Shepherds Garden Seeds pamphlet. Date: 07 Jun 96 17:06:08 EDT From: Linda <72752.746@compuserve.com> MM-Recipes Digest V3 #158 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 226 | ||
Calories from Fat: 159 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 84.6mg | 3 % | |
Potassium 486.1mg | 13 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 12.6g | ||
Protein 1.8g | 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: 226
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