The Recipe Critic · by Alyssa Rivers
Carrot Salad
NUTRITION · PER SERVING20M COOK
CAL 10%·PRO 7%
CARBS 19G38% OF CAL
3G FIBER0G ADDED0G INTRINSIC3G OTHER13G TOTAL SUGAR
FAT 13G58% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp carrot salad with walnuts, craisins, and a bright lemon vinaigrette. Fresh and vibrant, it pairs well as a side dish to round out any meal.
sideamericansaladdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 pound carrots, (tri color for presentation)
- ⅔ cup walnuts, (chopped)
- ½ cup craisins
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 2 teaspoons fresh thyme, (chopped)
- 1 teaspoon salt
- 1 teaspoon pepper
At a glance
PER SERVING · TIME 20M
CAL 10%·PRO 7%
CARBS 19G38% OF CAL
3G FIBER0G ADDED0G INTRINSIC3G OTHER13G TOTAL SUGAR
FAT 13G58% OF CAL
2G SAT11G 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
- 20m
- Sodium
- 500mg
- Total sugar
- 13g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 74mg
- Calcium
- 48mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 500MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.