light summer salad
Source: IC Network
Peel, core and grate or chop pear to equal 1/2 cup
Combine with cabbage and carrots.
Place mint, pear juice, canola oil, lemon zest, honey and salt and pepper in blender, mix
Pour over vegetables and toss.
Refrigerate at least 4 hours, stirring occasionally.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 122 | ||
Calories from Fat: 85 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.7mg | 0 % | |
Potassium 83.6mg | 2 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 8.6g | ||
Protein 0.3g | 0 % | |
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: 122
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