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Nutrition Facts

  Servings Per Recipe: 4
  Serving Size: 1 serving

Amount Per Serving
  Calories 86.8
  Total Fat 0.2 g
      Saturated Fat 0.0 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 49.0 mg
  Potassium 360.4 mg
  Total Carbohydrate 21.5 g
      Dietary Fiber 4.1 g
      Sugars 15.1 g
  Protein 1.3 g
  Vitamin A 173.2 %
  Vitamin B-12 0.0 %
  Vitamin B-6 6.9 %
  Vitamin C 65.2 %
  Vitamin D 0.0 %
  Vitamin E 2.4 %
  Calcium 5.0 %
  Copper 3.5 %
  Folate 8.3 %
  Iron 1.9 %
  Magnesium 4.5 %
  Manganese 7.4 %
  Niacin 4.4 %
  Pantothenic Acid     3.6 %
  Phosphorus     3.5 %
  Riboflavin 4.0 %
  Selenium 0.6 %
  Thiamin 6.9 %
  Zinc 1.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Carrot-Cranberry Salad

View the full Carrot-Cranberry Salad Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Carrot-Cranberry Salad

31 calories of Oranges, (0.50 fruit (2-5/8" dia))

29 calories of Carrots, raw, (70.85 grams)

24 calories of Craisins, Ocean Spray Dried Cranberries, (0.06 cup)

2 calories of Cider Vinegar, (0.75 tbsp)

1 calories of Ginger Root, (0.50 tsp)

Nutrition & Calorie Comments  

Sounds good for when you are having a sugar craving. Submitted by:

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Love carrots, I would shred baby carrots myself and use fresh cranberries as the dried cranberries have added sugar. I have a mango balsamic to use instead of the vinegar. Submitted by:

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I am going to make and bring this to my grandfather's 96th birthday barbeque. Submitted by:

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I made it for dinner tonight. First I thought it couldn't be good without any salt or veggie oil. But after 1 h carrot really got all taste from oranges and ginger. I'm not a ginger lover, so I used some juice from fresh grated ginger and some of ginger powder. Taste good! Submitted by:

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