| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Veg06 | 4 | Servings | |
INGREDIENTS
| 1 | c | Green olives, pitted |
| 3 | Stalks celery, diced | |
| 3 | Green onions, diced | |
| 2 | c | Carrots, grated |
| Salt and pepper | ||
| 2 | T | Vegetable oil |
| 2 | T | Wine vinegar |
| Salad greens |
INSTRUCTIONS
In a large bowl, combine the olives, celery, onions, and carrots. Set aside. Combine the salt and pepper, oil, and vinegar and whisk until frothy and cloudy. Pour the oil and vinegar mixture over the carrot mixture, toss to coat, and serve on crisp salad greens. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Recipe by: The Carrot Cookbook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 146
Calories From Fat: 96
Total Fat: 11g
Cholesterol: 0mg
Sodium: 386.3mg
Potassium: 431.8mg
Carbohydrates: 11.3g
Fiber: 4.6g
Sugar: 3.8g
Protein: 1.9g