This recipe comes from Tricia Wingard, a certified health coach and one of Amy's Garden's awesome helpers. It’s taken directly from her website, http://www.triciaontrack.com. Visit her site for other healthy recipes and tips!
2 pounds of carrots, peeled and grated 1 small green apple, peeled, cored, and grated 2 Tbsp raw pumpkin seeds 1 heaping Tbsp whole grain Dijon mustard 3 lemons, juiced (approximately 3-4 Tbsp) 1 Tbsp lemon zest 1 clementine, juiced (approximately 1 Tbsp) 3 Tbsp extra virgin olive oil 3 Tbsp chopped fresh parsley leaves (1 Tbsp if using dried) 1 small shallot, minced (approximately 3 Tbsp) 1/2 tsp cayenne pepper (optional) Coarse-ground salt and pepper to taste (start with 1/2 tsp of each and increase as desired) Directions 1. Mix together the grated carrots, grated apple, and pumpkin seeds in a large bowl. 2. Whisk together the remaining ingredients in a separate bowl. 3. Add dressing to the carrot mixture and stir to combine. Notes Can be served as a side dish or added to a larger salad. Top with additional pumpkin seeds to add crunch and increase protein/healthy fats. Store in the refrigerator for 5-7 days. Nutritional information (approximate, per 1/2 cup): calories: 89 protein: 1 g carbohydrates: 7 g fiber: 1.5 g fat: 7 g Comments are closed.
|
CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
August 2021
Categories
All
|