Carrot Top salad - tabouleh style

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 107.9
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 320.3 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.0 g

View full nutritional breakdown of Carrot Top salad - tabouleh style calories by ingredient
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Introduction

A delicious way to use the leaves of carrots - serves 2-4, depending on the size of carrots A delicious way to use the leaves of carrots - serves 2-4, depending on the size of carrots
Number of Servings: 4

Ingredients

    3 small carrots with their leaves
    4 fresh mint leaves (can be replaced with another herb, to taste; I used fresh basil)
    .25 C of raisins
    1 T olive oil
    1 T lemon juice
    1 pinch salt

Directions

Preparation: Chop the carrot roots (with their peel on if they are organic) in the food processor (pulse) until they have a couscous texture. Put aside in a bowl. Chop finely the carrot leaves with a knife, like you would do with parsley. Remove the hard stems if there are any. Add to bowl with the carrot “couscous”, raisins and chopped mint leaves. Season to taste with lemon juice, olive oil and salt. The carrot leaves taste delicious, so don’t hesitate to put in more.

Number of Servings: 4

Recipe submitted by SparkPeople user JWARD199.

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