carrot salad
In a large bowl whisk together the lemon juice, pomegranate molasses, turmeric and 1/2 tsp of salt.
While whisking, slowly pour in the olive oil.
Add apricots and cumin. Let stand for 5 minutes to allow the apricots to soften.
Add carrots and stir until coated.
Stir in pistachios, olives and mint.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 229 | ||
Calories from Fat: 106 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 159.4mg | 5 % | |
Potassium 830.3mg | 22 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 22.8g | ||
Protein 5.4g | 8 % | |
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: 229
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