Directions:
- In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic.
- In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.19 Kcal (754 kJ) | ||
| Calories from fat | 126.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.06g | 22% | |
|---|---|---|---|
| Sodium | 81.55mg | 3% | |
| Potassium | 427.15mg | 9% | |
| Total Carbs | 13.43g | 4% | |
| Sugars | 6.09g | 24% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 2.06g | 4% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.4mg | 2% | |
| Calcium | 53.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 128.87 Kcal (540 kJ) | ||
| Calories from fat | 90.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 22% | |
|---|---|---|---|
| Sodium | 58.33mg | 3% | |
| Potassium | 305.51mg | 9% | |
| Total Carbs | 9.61g | 4% | |
| Sugars | 4.36g | 24% | |
| Dietary Fiber | 2.89g | 16% | |
| Protein | 1.47g | 4% | |
| Vitamin C | 9.5mg | 22% | |
| Vitamin A | 0.8mg | 38% | |
| Iron | 0.3mg | 2% | |
| Calcium | 38.4mg | 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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