Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
360
Calories
6g
Protein
34g
Fat
13g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chinese Mustard | 1 tsp (5g) yellow | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 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
- Carrots (about 4 medium sized)
- Almond oil
- White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar)
- Coarse salt
- Freshly-ground pepper
- Pine nuts
- Fresh greens like matzumi or baby Chinese mustard , or even Boston lettuce (optional)
- Chives (optional)
Directions
1
Julliene the carrots (or grate them if julienning is not feasible).
2
Coat with about 1–2 tablespoons of almond oil.
3
Sprinkle generously with vinegar, salt, and pepper.
4
Add a hefty serving of pine nuts.
Recipe sourced from
wikibooks