Spend with Pennies · by Holly Nilsson★ 5.0 (23)
Carrot Salad
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 2%
CARBS 14G47% OF CAL
4G FIBER2G ADDED5G INTRINSIC3G OTHER8G TOTAL SUGAR
FAT 7G54% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple carrot salad tossed with fresh parsley and dill, dressed in a lemon, mustard, and herb vinaigrette. Light and fresh, it pairs well with grilled or roasted mains.
sideamericansaladdairy freegluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 large carrots (about 1 pound)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons honey (or to taste)
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons vegetable oil
- ⅛ teaspoon salt (or to taste)
- pinch pepper (or to taste)
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 2%
CARBS 14G47% OF CAL
4G FIBER2G ADDED5G INTRINSIC3G OTHER8G TOTAL SUGAR
FAT 7G54% OF CAL
1G SAT6G 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
- 200mg
- Total sugar
- 8g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 338mg
- Calcium
- 39mg
- Iron
- 0.34mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 200MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.