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Carrot Salad with Parsley and Spring Onions
MARTHA STEWART8Ingredients
90Minutes
80Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. carrots (cut into 2-inch-long matchsticks, 4 cups)
- 1 cup spring onions (thinly sliced, or scallions, white and pale-green parts only)
- 1 cup flat leaf parsley leaves (fresh, roughly chopped)
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- freshly ground pepper
- coarse salt
- 1/2 lemon
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium140mg6% |
| Potassium280mg8% |
| Protein1g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A200% |
| Vitamin C35% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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