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Moroccan Carrot Salad With Dates and Yogurt (Vegan-Friendly)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)481.78
Carbohydrates (g)-
Total fats (g)54.5
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates. | 2. Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir. | 3. Serve immediately or cover and chill. | 4. Garnish with a few sliced almonds and fresh mint leaves before serving. | 5. If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 6 -8 grated used standard 0.0 0.0 0.0 0.0
    almond 1/4 cup sliced toasted 481.78 0.0 0.0 54.5
    date 3 chopped used - - - -
    lettuce leaf - - - -
    lemon juice zest 1 juice - - - -
    honey 1 -2 tablespoon - - - -
    extra virgin olive oil 2 tablespoons - - - -
    orange flower water 1 -2 teaspoon - - - -
    ra el hanout spice mix 1 teaspoon - - - -
    plain yogurt 1/4 cup - - - -
    mint 3 -4 tablespoons minced 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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