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Moroccan Carrot & Orange Salad

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

?

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound carrots
shredded
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3 tablespoons olive oil
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4 each oranges
peeled
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1 each lemon
juice of
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1 each onions
sliced
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¼ cup walnuts
chopped
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½ cup currants
1 x black pepper
freshly ground
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¼ teaspoon red pepper flakes
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Ingredients

Amount Measure Ingredient Features
453.6 g carrots
shredded
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45 ml olive oil
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4 each oranges
peeled
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1 each lemon
juice of
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1 each onions
sliced
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59 ml walnuts
chopped
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118 ml currants
1 x black pepper
freshly ground
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1.3 ml red pepper flakes
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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 18150% 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?
 

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