Directions:
- In a saucepan, bring water to a boil; add the carrots. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain; cool slightly. Meanwhile, in a bowl, combine the dill, oregano, thyme, lemon juice, oil, sugar and lemon peel. Add carrots and toss to coat. Cover and refrigerate. Serve over romaine. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.89 Kcal (506 kJ) | ||
| Calories from fat | 64.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 11% | |
|---|---|---|---|
| Sodium | 90.35mg | 4% | |
| Potassium | 326.87mg | 7% | |
| Total Carbs | 14.2g | 5% | |
| Sugars | 8.11g | 32% | |
| Dietary Fiber | 4.84g | 19% | |
| Protein | 1.47g | 3% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.4mg | 13% | |
| Calcium | 92.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 71.92 Kcal (301 kJ) | ||
| Calories from fat | 38.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 11% | |
|---|---|---|---|
| Sodium | 53.75mg | 4% | |
| Potassium | 194.46mg | 7% | |
| Total Carbs | 8.45g | 5% | |
| Sugars | 4.83g | 32% | |
| Dietary Fiber | 2.88g | 19% | |
| Protein | 0.87g | 3% | |
| Vitamin C | 5.9mg | 17% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 1.4mg | 13% | |
| Calcium | 54.8mg | 9% | |
* 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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