Photo: Anna Pelzer
Carrot-Currant Salad with Rosemary Recipe
6 ingredients
openrecipes
This is a tasty take on the standard salad side.
Estimated Nutrition (whole recipe, rough)
488
Calories
7g
Protein
15g
Fat
79g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup rice wine vinegar
- 1/2 cup vegetable oil
- 1 pound peeled and shredded carrots
- 1/4 cup currants
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped rosemary
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes