Try this Pickled Carrots And Romaine Salad recipe, or contribute your own.
Suggest a better descriptionWith a sharp knife diagonally cut carrots into scant 1/8-inch-thick slices and cut slices lengthwise into julienne strips. In a bowl stir together water, vinegar, sugar and salt until sugar is dissolved. Add carrot and marinate 5 minutes. Drain carrot in a sieve, discarding marinade. Cut romaine crosswise into 1/4-inch-wide strips and in a bowl toss with carrot, oil, celery seeds, and salt and pepper to taste. Yield: 2 servings Recipe by: COOKING LIVE SHOW # CL9265
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Serving Size: 1 Serving (486g) | ||
Recipe Makes: 1 servings | ||
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Calories: 600 | ||
Calories from Fat: 20 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 236.2mg | 8 % | |
Potassium 1160.3mg | 31 % | |
Total Carbohydrate 148.8g | 44 % | |
Dietary Fiber 11.1g | 44 % | |
Sugars, other 137.7g | ||
Protein 3.9g | 6 % | |
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: 600
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