EatSmarter exclusive recipe

Mozzarella and Carrot Saladwith Lemon Thyme Dressing

Mozzarella and Carrot Salad - Mozzarella and Carrot Salad - Crisp, refreshing salad with creamy mozzarella cheese
Mozzarella and Carrot Salad - Crisp, refreshing salad with creamy mozzarella cheese

(0)

Calories:239 kcal
Difficulty:easy
Preparation:30 min
Ready in:60 min
Low-sugar
Mineral-rich
High-protien
Gluten-free
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1 serving contains (Percentage of daily recommendation)
Calories239 kcal(12%)
Protein10 g(20%)
Fat15 g(19%)
Carbohydrates14 g(5%)
Added Sugar2 g(2%)
Roughage9 g(30%)

Recipe development: EAT SMARTER

Ingredients

For servings

1 tablespoonPine nuts
1 bunchbaby Carrots (with greens, about 500 grams)
½Lemon
2 sprigsLemon thyme
1 piecefresh Ginger root (about 20 grams)
1 tablespoonCanola oil
Salt
Pepper
1 teaspoonliquid Honey
4 ouncesMozzarella (9% fat)
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Kitchen Utensils

1 Non-stick pan, 1 Plate, 1 Cutting board, 1 Vegetable brush, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Tablespoon, 1 Citrus juicer, 1 Fine grater, 1 Peeler, 1 Lid, 1 Bowl, 1 Wooden spoon

Directions

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1 Toast pine nuts in a dry pan and let cool on a plate.
2 Cut the greens off the carrots. Scrub carrots thoroughly, rinse under cold water and drain.
3 Cut carrots in half or quarters lengthwise, depending on thickness.
4 Rinse the lemon half in hot water, wipe dry and grate the peel finely. Squeeze lemon.
5 Rinse thyme, shake dry and pluck the leaves.
6 Peel and grate the ginger finely.
7 Heat oil in a pan, add ginger and sauté. Add carrots and sauté for about 4 minutes, turning frequently.
8 Season carrots with salt, pepper, thyme and honey. Pour in 4 tablespoons of water and cook covered on low heat for about 5 minutes.
9 Stir lemon juice into the carrots and remove the vegetables from the pan. Season with salt and pepper and let cool for about 20-30 minutes.
10 Cut mozzarella into cubes. Mix with the carrots and serve garnished with the pine nuts.
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