Filter
Reset
Sort ByRelevance
Angela Giannetti Snyder
Carrot-celery salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the ingredients for the dressing. Mix the grated carrot with the lemon juice.
-
Heat the sunflower oil in a frying pan and roast the hazelnuts lightly brown. Remove them from the pan.
-
Divide the lettuce, carrot grater and celery over the plates. Sprinkle with the dressing and sprinkle with hazelnuts and chives.
Blogs that might be interesting
-
60 minLunchonion, chestnut mushrooms, peeled carrots, thin bacon strips, chicken fillet, smoked paprika, frozen garden peas, frozen dough for savory pie, medium sized egg, Grana Padano cheese flakes, fresh parsley,quiche with chicken and vegetables
-
15 minLunchsteaks tartar, freshly ground black pepper, butter, lime, yoghurt mayonnaise, Smith apple, avocado, Kaiser rolls, iceberg lettuce with garden herbs,sandwich steak tartar with lime mayonnaise
-
30 minLunchmixed nuts, liquid honey,nuts-honey spread
-
25 minLunchchicken bouillon, pak choi, ginger powder (djahé), cucumber, Chinese coal, coconut milk, bean sprouts, shrimp, sambal oelek, lemon juice, smoked chicken fillet, fresh coriander, flat leaf parsley,thai soup with chicken and prawns
Nutrition
220Calories
Sodium0% DV0g
Fat26% DV17g
Protein8% DV4g
Carbs4% DV11g
Fiber0% DV0g
Loved it