Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
277
Calories
4g
Protein
14g
Fat
38g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 oranges, peeled and sliced crosswise
- 1/2 cantaloupe, thinly sliced
- 2 cups carrots, shredded
- 2 Tbs. olive oil
- 2 Tbs balsamic vinegar
- Juice of 1/2 lemon
- 2 tsp Dijon mustard
- 2 Tbs chopped fresh mint
Directions
1
Divide oranges, cantaloupe and carrots among 6 salad plates. In a
2
small bowl, whisk together oil, vinegar, lemon juice, mustard and
3
mint. Drizzle over salads.
4
Category:Zambian Recipes
5
Category:Zambian Salads
Recipe sourced from
fandom