Naturally Ella · by Erin Alderson
Carrot, Feta & Pistachio Salad with Orange Blossom Toss
NUTRITION · PER SERVING15M COOK
CAL 22%·PRO 27%
CARBS 35G32% OF CAL
11G FIBER4G ADDED12G INTRINSIC8G OTHER16G TOTAL SUGAR
FAT 29G60% OF CAL
7G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright salad of shredded carrots, crumbled feta, and pistachios tossed with a cumin and cardamom vinaigrette. Crunchy, tangy, and aromatic, it pairs well with grilled proteins or grain bowls.
sidemiddle easternsaladgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons orange blossom water
- 2 teaspoons honey
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon crushed red pepper flakes plus more for garnish
- 1/4 teaspoon sea salt
- 10 carrots washed and tops trimmed and reserved
- 1 cup coarsely chopped mint leaves plus more for garnish
- 2/3 cup chopped toasted pistachio nuts
- 2/3 cup crumbled feta
At a glance
PER SERVING · TIME 15M
CAL 22%·PRO 27%
CARBS 35G32% OF CAL
11G FIBER4G ADDED12G INTRINSIC8G OTHER16G TOTAL SUGAR
FAT 29G60% OF CAL
7G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 533mg
- Total sugar
- 16g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1102mg
- Calcium
- 325mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 533MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.