Pea & Carrot Salad Recipe
Recipe By EatingWell
This healthy salad recipe calls for tiny carrots, harvested in spring when young, with their tops still attached. If you can't find them, use 2 cups julienned carrots and substitute arugula for the carrot tops. Pea greens, also known as pea shoots, are the leaves, tendrils and flowers of a mature pea plant. Look for them at farmers' markets or asian markets.
4.1
25 Rating -
Rate
Vegdiet
5minstotal
5m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pea & Carrot Salad Recipe
- 1/4 cup Peas, fresh or frozen, divided
- 0.17 cup Canned chickpeas, rinsed
- 0.08 teaspoon Salt, Divided
- 0.08 cup Buttermilk
- 1/2 tablespoon Extra virgin olive oil
- 0.08 teaspoon Ground pepper
- 1 Small multicolored carrots
- 4.17 Tiny carrots with greens attached
- 1.33 cup Loosely packed pea greens or watercress
- 0.17 cup Snow peas, trimmed
Nutrition
value
value
465
calories per serving
12 g Fat26 g Protein60 g Carbs30 g FiberOther
Current Totals
- Fat12g
- Protein26g
- Carbs60g
- Fiber30g
MacroNutrients
- Carbs60g
- Protein26g
- Fiber30g
Fats
- Fat12g
Vitamins & Minerals
- Calcium725mg
- Iron6mg
- Vitamin A11370mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9235mcg
- Vitamin B12< 1mcg
- Vitamin C139mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium220mg
- Manganese2mg
- Phosphorus546mg
- Selenium20mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell