Directions:
- Pick over almonds, selecting only whole, fingernail-shape pieces; set aside. (Reserve broken pieces for another use.)
- Fill a large bowl with ice water; set aside. Bring a large pot of salted water to a boil. Trim ends of beans and blanch for 15 to 20 seconds, until they turn bright green. Using a slotted spoon, transfer beans to ice water. When cool, remove, pat dry and set aside.
- Peel carrots and halve lengthwise. Trim wider ends to roughly match length of beans. (Recipe can be prepared to this point up to 1 day ahead; wrap vegetables in damp paper towels and refrigerate in a sealed plastic bag.)
- Affix an almond fingernail to pointed ends of carrots and beans using a dab of cream cheese. Arrange in bunches of 5 fingers on a large platter. Serve with a bowl of sea salt or blue-cheese dip (see Stake-in-the-Heart Salad With Blue-Cheese Goo, below).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.4 Kcal (316 kJ) | ||
| Calories from fat | 28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 5% | |
|---|---|---|---|
| Cholesterol | 3.99mg | 1% | |
| Sodium | 70.07mg | 3% | |
| Potassium | 348.16mg | 7% | |
| Total Carbs | 10.93g | 4% | |
| Sugars | 5.2g | 21% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 2.34g | 5% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 0.4mg | 2% | |
| Calcium | 49.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 64.58 Kcal (270 kJ) | ||
| Calories from fat | 23.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 5% | |
|---|---|---|---|
| Cholesterol | 3.42mg | 1% | |
| Sodium | 60.01mg | 3% | |
| Potassium | 298.18mg | 7% | |
| Total Carbs | 9.36g | 4% | |
| Sugars | 4.45g | 21% | |
| Dietary Fiber | 3.12g | 15% | |
| Protein | 2g | 5% | |
| Vitamin C | 7.1mg | 14% | |
| Vitamin A | 0.7mg | 27% | |
| Iron | 0.3mg | 2% | |
| Calcium | 42.2mg | 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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