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Carrot Salad- Quick and Easy

 
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A quick and easy lemon spiced carrot salad.

Yield

4

servings

Prep

5

min

Cook

7

min

Ready

15

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

6 large carrots
peeled
¼ cup lemon juice
fresh
2 cloves garlic
minced, or more or less to taste
1 ½ teaspoons cumin
ground, or to taste
¼ teaspoon cayenne pepper
or more or less to taste
*
salt
to taste
*
3 ½ tablespoons olive oil, extra-virgin
¼ cup parsley leaves
or cilantro, freshly chopped

Directions

Bring a large pot of salted water to a boil.

Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, 5 to 8 minutes.

Drain and cut carrots into ½-inch thick slices.

Whisk together the lemon juice, garlic, cumin, cayenne, olive oil and salt in a large bowl.

Stir in the parsley.

Add the cooked carrots and toss to combine.

Serve cold or at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 15967% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 79mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 14%
Sugars g
Protein 3g
Vitamin A 370% Vitamin C 33%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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