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Moroccan Carrot & Orange Salad

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YIELD

6 servings

PREP

15 min

COOK

?

READY

1 hrs

Ingredients

1 453.6
POUND G CARROTS
shredded
3 45
TABLESPOONS ML OLIVE OIL
4 4
EACH EACH ORANGES
peeled
1 1
EACH EACH LEMON
juice of
1 1
EACH EACH ONIONS
sliced
¼ 59
CUP ML WALNUTS
chopped
½ 118
CUP ML CURRANTS
1 1
X X BLACK PEPPER
freshly ground *
¼ 1.3
TEASPOON ML RED PEPPER FLAKES

Directions

Section the oranges (about 2 cups).

Cut the onions into 2-inch lengths (about 2 cups).

Soak the currants in water for 10 minutes and drain.

Put all the ingredients in a bowl and toss.

Refrigerate for ½ hour or more before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 181 50% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 53mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 21%
Sugars g
Protein 6g
Vitamin A 260% Vitamin C 120%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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