Directions:
- Mince parsley in the processor, stalks removed, usinmg on/off.
- Reseve 2 tbsp of the parsley and refrigerate.
- Add all remaining ingredient to a bowl, including parsley and mix well.
- Julienne or shred the carrots using your food processor.
- Toss carrots with the vinaigrette.
- Cover and refrigerate.
- Before serving check your seasoning and sprinkle with the reserved parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.91 Kcal (556 kJ) | ||
| Calories from fat | 84.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 14% | |
|---|---|---|---|
| Sodium | 240.6mg | 10% | |
| Potassium | 393.1mg | 8% | |
| Total Carbs | 12.2g | 4% | |
| Sugars | 6.1g | 24% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 1.34g | 3% | |
| Vitamin C | 13.5mg | 23% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.3mg | 2% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 98.25 Kcal (411 kJ) | ||
| Calories from fat | 62.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 14% | |
|---|---|---|---|
| Sodium | 177.85mg | 10% | |
| Potassium | 290.58mg | 8% | |
| Total Carbs | 9.02g | 4% | |
| Sugars | 4.51g | 24% | |
| Dietary Fiber | 2.72g | 15% | |
| Protein | 0.99g | 3% | |
| Vitamin C | 10mg | 23% | |
| Vitamin A | 0.8mg | 38% | |
| Iron | 0.3mg | 2% | |
| Calcium | 34.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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