Ingredients
Salt and ground black pepper, to taste
2 pounds carrots, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon finely grated ginger
1/2 teaspoon honey
1/2 cup roughly chopped cilantro
1/2 small red onion, very thinly sliced
1/2 cup roughly chopped roasted, salted almonds
Directions
Bring a large pot of salted water to a boil. Add sliced carrots and cook until just tender, about 2 minutes. Meanwhile, whisk together oil, lemon juice, ginger, honey and salt and pepper to taste in a large bowl. When carrots are done, drain and transfer to bowl with dressing. Gently toss cilantro and onions into carrots. Garnish with almonds and serve warm or at room temperature.
Nutritional Info
Per Serving:
170 calories (100 from fat)
12g total fat
1.5g saturated fat
280mg sodium
15g carbohydrates
5 g dietary fiber
7g sugar
3g protein
SmartPoints value : 6
Salt and ground black pepper, to taste
2 pounds carrots, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon finely grated ginger
1/2 teaspoon honey
1/2 cup roughly chopped cilantro
1/2 small red onion, very thinly sliced
1/2 cup roughly chopped roasted, salted almonds
Directions
Bring a large pot of salted water to a boil. Add sliced carrots and cook until just tender, about 2 minutes. Meanwhile, whisk together oil, lemon juice, ginger, honey and salt and pepper to taste in a large bowl. When carrots are done, drain and transfer to bowl with dressing. Gently toss cilantro and onions into carrots. Garnish with almonds and serve warm or at room temperature.
Nutritional Info
Per Serving:
170 calories (100 from fat)
12g total fat
1.5g saturated fat
280mg sodium
15g carbohydrates
5 g dietary fiber
7g sugar
3g protein
SmartPoints value : 6
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