Guest guest Posted October 30, 2002 Report Share Posted October 30, 2002 * Exported from MasterCook * Whole Carrot and Roasted Red Pepper Salad Recipe By :Vibrant Life Serving Size : 4 Preparation Time :0:00 Categories : Salads & Dressings {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 carrots -- peeled, trimmed 2 garlic cloves -- minced 1/2 teaspoon sweet paprika 3 tablespoons lemon juice 1/2 teaspoon sugar 1/4 teaspoon salt 2 tablespoons olive oil 3 ounces roasted red bell peppers -- (3-4oz) cut into squares 1 tablespoon chopped fresh parsley -- (1 to 2 tbs) Steam whole carrots until tender, set aside. Mix garlic paprika, lemon juice, sugar, salt and olive oil in small bowl. Drizzle over carrots. Roll carrots on plate to coat with dressing. Sprinkle red pepper squares and parsley over top. Source: " Vibrant life newsletter October 30, 2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 7g Fat (44.7% calories from fat); 2g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 188mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : Serve this dish warm or cold Nutr. Assoc. : 0 0 1032 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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