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Spring Pea and Carrot Salad with Carrot Top Pesto.
HALF BAKED HARVEST17Ingredients
15Minutes
700Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 cups carrot (top greens, can sub 2 cups fresh arugula or baby kale)
- 1/2 cup fresh basil
- 1/4 cup toasted pine nuts (pistachios, almonds or pumpkin/sunflower seeds will also work)
- 1/2 cup olive oil
- 1/3 cup grated Parmesan (omit if vegan)
- 1 pinch crushed red pepper flakes
- salt (to taste)
- 1 loaf ciabatta bread (torn into bite size pieces, use gluten free bread if needed)
- 2 Tbsp. olive oil
- 1 clove garlic (minced or grated)
- salt
- pepper
- 3 carrots (cut into ribbons or sliced thin)
- 2 cups snap peas (fresh)
- 2 cups watercress (fresh, or baby spinach)
- 1 handful fresh parsley (or mint, I used a combo of both)
- 8 oz. feta cheese (crumbled, omit if vegan)
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NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories700Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1450mg60% |
| Potassium590mg17% |
| Protein19g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A300% |
| Vitamin C60% |
| Calcium45% |
| Iron30% |
* 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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