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Carrot salad with sprouts
(0 votes)
Difficulty:
moderate
Preparation:
40 min.
Preparation
Calories:
100
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 100 kcal | (5 %) | ||
| Fat | 6 g | (5 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
2
- Ingredients
- 250 grams baby carrots
- 1 bunch Turnip (Mini)
- Oak leaf lettuce
- Lettuce
- 4 Tbsps Alfalfa sprouts
- 2 tsps soybean oil
- 1 tsp White vinegar
- 1 tsp coarse-grained Dijon mustard
- 50 milliliters Apple juice
- Iodized salt
- freshly ground Black pepper
Preparation steps
1.
Rinse the carrots, peel and cut diagonally into slices. Rinse and thinly slice the turnips.
2.
Rinse and pat dry both lettuces, then tear into bite-size pieces. Rinse the sprouts in cold water.
3.
Mix together the oil, vinegar, mustard and apple juice. Season with salt and pepper. Distribute the lettuces, carrots and turnips onto plates and drizzle with the vinaigrette. Garnish with sprouts to serve.
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