Natasha's Kitchen · by Natasha Kravchuk★ 4.9 (10)
Carrot Salad with Apricots and Pecans
NUTRITION · PER SERVING20M COOK
CAL 9%·PRO 3%
CARBS 11G24% OF CAL
2G FIBER0G ADDED8G INTRINSIC1G OTHER8G TOTAL SUGAR
FAT 15G77% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy salad of shredded carrots with apricots and pecans. This is slightly sweet and crunchy, a refreshing side dish.
sideamericansaladgluten freevegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup 3 oz dried apricots, diced
- 1/2 cup pecans (toasted on a dry skillet and coarsely chopped)
- 1 large or 2 small garlic cloves (or to taste)
- 1/4 cup sour cream
- 1/4 cup real mayonnaise
- 1/8 tsp sea salt (or to taste)
- pinch of black pepper (freshly ground)
At a glance
PER SERVING · TIME 20M
CAL 9%·PRO 3%
CARBS 11G24% OF CAL
2G FIBER0G ADDED8G INTRINSIC1G OTHER8G TOTAL SUGAR
FAT 15G77% OF CAL
3G SAT13G 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
- Cook
- 5m
- Sodium
- 68mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 218mg
- Calcium
- 25mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 68MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.