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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 1020 kcal 51 %
- Fat 84 g 129 %
- Saturated 24 g 119 %
- Carbs 38 g 13 %
- Fiber 9 g 37 %
- Protein 33 g 67 %
- Cholesterol 142 mg 47 %
- Sodium 3275 mg 136 %
- Calcium 796 mg 80 %
- Magnesium 102 mg 24 %
- Potassium 1449 mg 31 %
- Iron 5 mg 29 %
- Zinc 5 mg 49 %
- Phosphorus 623 mg 89 %
- Vitamin A 2759 µg 307 %
- Vitamin C 61 mg 67 %
- Thiamin (B1) 0 mg 37 %
- Riboflavin (B2) 1 mg 102 %
- Niacin (B3) 14 mg 87 %
- Vitamin B6 1 mg 81 %
- Folate equivalent (total) 133 µg 33 %
- Vitamin B12 2 µg 97 %
- Vitamin D 1 µg 8 %
- Vitamin E 12 mg 79 %
- Vitamin K 327 µg 273 %
Carrot Salad with Feta and Anchovies
Ingredients
- 5 medium carrots (about 12 ounces total), scrubbed, thinly sliced on a bias with a mandoline
- 3 tablespoons fresh lemon juice
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons Aleppo-style pepper, divided
- Kosher salt
- 12 boquerones (marinated white anchovies)
- 4 ounces feta, crumbled
- ¼ cup parsley leaves with tender stems
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