Carrot And Pear Salad - the Carrot Cookbook
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INGREDIENTS
INSTRUCTIONS
Put the carrots into the refrigerator to chill while you blend the yogurt and cinnamon in a small bowl and set aside. Prepare the fresh pears and sprinkle them with the lemon juice to keep them white; or, drain the canned pear halves. Arrange the pears on crisp lettuce leaves. Divide the carrots evenly and arrange them in center of each pear half, either in a mound or in domino rows. Pour the yogurt mixture over the carrots and pears and serve at once. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Recipe by: The Carrot Cookbook
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (15g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 7 | ||
| Calories from Fat: 1 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0.5mg | 0 % | |
| Sodium 7mg | 0 % | |
| Potassium 26.3mg | 1 % | |
| Total Carbohydrate 1.2g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 1g | ||
| Protein 0.4g | 1 % | |
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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. |
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Calories per serving: 7
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