Directions:
- With a sharp knife diagonally cut carrots into scant 1/8-inch-thick slices and cut slices lengthwise into julienne strips. In a bowl stir together water, vinegar, sugar, and salt until sugar is dissolved. Add carrot and marinate 5 minutes.
- Drain carrot in a sieve, discarding marinade. Cut romaine crosswise into 1/4-inch-wide strips and in a bowl toss with carrot, oil, celery seeds, and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1100.12 Kcal (4606 kJ) | ||
| Calories from fat | 331.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.81g | 57% | |
|---|---|---|---|
| Cholesterol | 97.5mg | 33% | |
| Sodium | 1381.48mg | 58% | |
| Potassium | 3640.62mg | 77% | |
| Total Carbs | 177.67g | 59% | |
| Sugars | 115.29g | 461% | |
| Dietary Fiber | 34.67g | 139% | |
| Protein | 21.77g | 44% | |
| Vitamin C | 60.3mg | 101% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 15.6mg | 87% | |
| Calcium | 567.5mg | 57% | |
| Amount Per 100 g | |||
| Calories | 73.75 Kcal (309 kJ) | ||
| Calories from fat | 22.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 57% | |
|---|---|---|---|
| Cholesterol | 6.54mg | 33% | |
| Sodium | 92.61mg | 58% | |
| Potassium | 244.06mg | 77% | |
| Total Carbs | 11.91g | 59% | |
| Sugars | 7.73g | 461% | |
| Dietary Fiber | 2.32g | 139% | |
| Protein | 1.46g | 44% | |
| Vitamin C | 4mg | 101% | |
| Vitamin A | 0.1mg | 57% | |
| Iron | 1mg | 87% | |
| Calcium | 38mg | 57% | |
* 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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