Middle Eastern Carrot Salad

1 hours Prep: 10 minutes

140 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

4	cups	carrots	grated
3	tablespoons	lemon juice	fresh
3	tablespoons	vegetable oil
1/2	teaspoon	coriander	ground
1/4	teaspoon	salt
2	teaspoons	mint	fresh, chopped
1	tablespoon	parsley leaves	fresh, chopped
1	teaspoon	maple syrup

Directions

Mix all ingredients together and chill at least one hour before serving.

Add your comment

Categories this recipe belongs to

Easter
Salad

Nutrition Facts

Serving Size 134g

Amount per Serving

Calories 140 65% of calories from fat

	% Daily Value*
Total Fat 10.0g	16%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 226mg	9%
Total Carbohydrate 13.0g	4%
Dietary Fiber 4.0g	14%
Sugars 6.0g
Protein 1.0g	3%

Vitamin A	376%		Vitamin C	22%
Calcium	5%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

A Bad Taste in Your Mouth

by Mark R. Vogel

How many times has this happened to you: You're invited to a friend's or relative's home for dinner. You're leery about what they're...

Member Review

Pasta with Broccoli and Garlic

I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine. I usually save some of my pasta water as a way to decrease the stickiness of my pasta if it has to sit around while I am finishing some other part of the recipe, which I added and didn't seem to diminish the flavor of the dish. Everyone liked it.

Reviewed by jfo