Casablanca Carrot Salad - 7g Carbs, 1g Fiber
Recipe By: Chef Ana Sortun
Serving Size: 10
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Veggie
6 large carrots -- peeled and trimmed
1/2 cup water
4 cloves garlic -- smashed (but left whole)
1/4 teaspoon crushed red pepper
1 teaspoon freshly ground caraway seed
1/4 cup apple cider vinegar
1 tablespoon olive oil
3/4 cup pitted kalamata olives -- chopped
1/2 cup crumbled feta cheese
Salt and black pepper -- to taste
1. Using the grating blade of a food processor or a handheld grater, shred
the carrots. You should have about 5 cups
2. In a large saucepan, heat the water and garlic over medium- high heat.
Add the carrots and simmer gently, uncovered, for about 6 minutes or until
the shreds are softened.
3. Stir in the red pepper, caraway seed, and vinegar. Cook 3 to 5 minutes
more, stirring often, or until the vinegar is almost completely evaporated
and the carrots are tender. Leave to cool.
4. Remove and discard the garlic from the carrot mixture. Stir in the
olive oil, olives, and feta. Add salt and pepper and serve at room
temperature.
Makes about 5 cups
Chupa Note: many carrot salads are served in Turkey. This one is more of a
cooked salsa.
Cuisine: "Mediterranean"
Source: "The Boston Globe, Lisa Zwirn, 06-21-2006"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "5 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 101 Calories; 8g Fat (67.7%
calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 7mg
Cholesterol; 382mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat
Recipe By: Chef Ana Sortun
Serving Size: 10
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Veggie
6 large carrots -- peeled and trimmed
1/2 cup water
4 cloves garlic -- smashed (but left whole)
1/4 teaspoon crushed red pepper
1 teaspoon freshly ground caraway seed
1/4 cup apple cider vinegar
1 tablespoon olive oil
3/4 cup pitted kalamata olives -- chopped
1/2 cup crumbled feta cheese
Salt and black pepper -- to taste
1. Using the grating blade of a food processor or a handheld grater, shred
the carrots. You should have about 5 cups
2. In a large saucepan, heat the water and garlic over medium- high heat.
Add the carrots and simmer gently, uncovered, for about 6 minutes or until
the shreds are softened.
3. Stir in the red pepper, caraway seed, and vinegar. Cook 3 to 5 minutes
more, stirring often, or until the vinegar is almost completely evaporated
and the carrots are tender. Leave to cool.
4. Remove and discard the garlic from the carrot mixture. Stir in the
olive oil, olives, and feta. Add salt and pepper and serve at room
temperature.
Makes about 5 cups
Chupa Note: many carrot salads are served in Turkey. This one is more of a
cooked salsa.
Cuisine: "Mediterranean"
Source: "The Boston Globe, Lisa Zwirn, 06-21-2006"
S(Formatted by Chupa Babi): "Oct 2013"
Yield: "5 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 101 Calories; 8g Fat (67.7%
calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 7mg
Cholesterol; 382mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat
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