Carrot And Parsley Salad Recipe

Summary

Preparation Time10 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Grated carrots3 1⁄2 Cup (56 tbs)
 Parsley3 Ounce, finely chopped to make about 2 cups (1 Bunch)
 Garlic1 Clove (5 gm), minced or pressed
 Fresh lemon juice3 Tablespoon
 Vegetable oil1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Freshly ground black pepper To Taste (Plenty)

Nutrition Facts

Serving size

Calories 168 Calories from Fat 126

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 1.8 g9.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 313.2 mg13.1%

Total Carbohydrates 11 g3.6%

Dietary Fiber 3.3 g13.2%

Sugars 4.2 g

Protein 2 g3.4%

Vitamin A 35.9% Vitamin C 56.5%

Calcium 3.4% Iron 7.9%

*Based on a 2000 Calorie diet

Directions

Combine the carrots, parsley, garlic, lemon juice, oil, salt, and pepper in a serving bowl and toss well.
Carrot and Parsley Salad can be made ahead and refrigerated, covered, until serving time.
It will keep nicely for 2 or 3 days.
Quantcast