Carrot Salad with Orange Dressing
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 634 mg | (16 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams carrots
- 3 organic Oranges
- 1 Red onion
- 1 Tbsp butter
- 3 Tbsps white balsamic vinegar
- 3 Tbsps Walnut oil
- 1 chopped garlic clove
- salt
- white peppers
- 1 pinch sugar
- 1 pinch Saffron
Preparation steps
1.
Rinse and peel the carrots and cut into thin slices. Blanch carrots in boiling water until al dente. Peel the onions, cut in half and cut into very small cubes. Saute the onion in a pan with butter. Rinse the orange with hot water, wipe dry and cut the zest into very thin strips.
2.
Fillet the orange and reserve the juice. Mix the juice with the oil and vinegar for the dressing. Add the garlic and season with salt, pepper and sugar to taste, and a little saffron. Mix the carrots with the onion, filleted orange sections and zests and combine with the dressing. Let stand for 30 minutes.
