Appetizers / Soups / Salads

Carrot salad- American Test Kitchen takes 20 minutes to prepare.

Carrot salad- American Test Kitchen takes several minutes to cook.

Carrot salad- American Test Kitchen makes 8 servings.

The ingredients for Carrot salad- American Test Kitchen are:

1 serving Fennel - One Bulb (by NEOSYFTE)
450 grams Carrots, raw
0.75 cup hazel nuts chopped (by JACKIEROSE2)
8 tbsp chopped Fresh Chives
4 tbsp Extra Virgin Olive Oil
6 tsp Heinz White Wine Vinegar (by AUALIBRA)
.33 cup Orange Juice
1 tbsp honey

Here is how you make Carrot salad- American Test Kitchen:

roast hazel nuts, pulse 10-12 times, mix dressing of EVOO, vinegar, orange juice , salt and pepper to taste and 1/4 tsp orange zest. Discard stalks and fron from fennel cut into 1 inch pieces, pulse in food processor 10-12 times. Trim carrot ends scrub, do not peel,cut into 1 inch pieces and pulse 10-20 seconds. Save some nuts and chives for topping , mix all together add dressing and mix well. Add topping.Serving Size: 1 cupNumber of Servings: 8Recipe submitted by SparkPeople user MYESCAPE3.

The nutritional information for Carrot salad- American Test Kitchen is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 169.8

• Total Fat: 14.0 g
• Cholesterol: 0.0 mg
• Sodium: 54.1 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 3.7 g
• Protein: 2.6 g