Carrot and Scallion Salad
- Total Time
- 15 minutes
- Prep Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon salt
- 1teaspoon freshly ground black pepper
- ¼teaspoon Tabasco sauce
- 2tablespoons red-wine vinegar
- ⅓cup safflower or canola oil
- 1pound carrots, peeled and shredded by hand or in the food processor (about 4 cups)
- 12scallions, approximately, cleaned, dark green leaf tips and damaged leaves removed, and cut crosswise into ¼-inch slices (about 2 cups)
- 1teaspoon very finely chopped garlic
- ½cup coarsely chopped parsley
- 8 to 10lettuce leaves (for garnish)
Nutritional analysis per serving (6 servings)
152 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 312 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl combine the salt, pepper, Tabasco, vinegar and oil. Add the shredded carrots, scallions and garlic and mix well. Stir in the parsley.
- Step 2
Clean the lettuce leaves, removing the center rib if it is thick and tough, and arrange the leaves on individual serving plates. Arrange spoonfuls of the salad on top of the lettuce leaves and serve with crunchy bread. This can be prepared ahead and refrigerated until serving time.
Private Notes
Comments
I liked it as much as I liked the carrot & parsley salad, by Pepin. So easy, economical and delicious. Thank you.