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4 servings
suggest servings
| 4 | medium | carrots | shredded |
| 1 | tablespoon | parsley leaves | fresh, chopped |
| 1 | tablespoon | basil | |
| 1 | tablespoon | scallions, spring or green onions | |
| 3 | tablespoons | lemon juice | |
| 2 | tablespoons | safflower oil | |
| 1 | x | salt | to taste |
Combine all ingredients in a mixing bowl, toss and serve.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 208% | Vitamin C | 17% | |
| Calcium | 2% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
Delicious, I can't believe how delicious this recipe, after cooking tofu in the skillet pan, they were golden and crispy and the Marsala wine was cooked with mushrooms, adding tomato paste, the sauce with the crispy tofu was just delicious, I will make this chicken-less Marsala again for sure.
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