Photo: Anna Pelzer
Sauteed Carrot Salad
10 ingredients
Serves 2
openrecipes
This is a simple Mediterranean salad to make with just a couple of ingredients and few steps. I used fresh, farmers market vegetables that were in season.
Estimated Nutrition (whole recipe, rough)
483
Calories
13g
Protein
43g
Fat
18g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 1 tablespoon of olive oil for sauteing
- 2 carrots, thinly sliced (my carrots were purple)
- 1 red pepper, chopped
- 4 garlic cloves, chopped finely
- 1 hand full of pine nuts
- feta cheese broken up in small pieces
- 10 kalamata olives, diced
- mint (or basil), throw on a handful
- salt and crushed pepper to taste
- 1/2 lemon, juiced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes