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Doxysmom
Carrot salad with orange and olives
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Ingredients
Directions
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Place the orange slices on a dish.
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Scrape ribbons from the roots with a peeler and place them on the orange.
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Beat the oil, rosemary and vinegar into a dressing and season with salt and pepper.
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Divide the dressing over the salad and sprinkle with the olives and walnuts.
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Nutrition
255Calories
Sodium0% DV0g
Fat32% DV21g
Protein6% DV3g
Carbs3% DV10g
Fiber0% DV0g
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