ngredients
- 2 large orange carrots
- 2 large maroon carrots
- 1 medium parsnip
- 1 large sweet apple
- 1 piece of fresh ginger, about 2-inches long
- 3 scallions
- 1/4 cup toasted pecans, chopped
- 1 tablespoons apple cider vinegar
- 1 tablespoons maple syrup
- 2 tablespoons olive oil
- kosher salt and pepper
Instructions
Peel and shred the vegetables and apple using a mandoline or other shredding tool.
Peel the ginger and shred about a tablespoon (or more or less to taste).
Slice the scallions on the diagonal, into 2-inch pieces, and then slice each piece in half the long way.
Place everything in a bowl, and toss with pecans to combine well.
Mix together vinegar, syrup, olive oil and season with salt and pepper to taste.
Pour dressing over salad and toss to coat well. Refrigerate for about 30 minutes to let flavors develop, and serve.
Notes
Nutrition Facts
Serving Size
Servings Per Container 4
Amount Per Serving
Calories 180Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 122mg5%
Total Carbohydrate 24g8%
Dietary Fiber 5g20%
Sugars 13g
Protein 2g
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