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Carrots with Parsley and Olives
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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Raw young carrots possess an incredible sweetness. Enjoy the salad alongside one of Chris Bianco's pizzas.
Ingredients
- 16 baby carrots (about 3 bunches, multicolored if available), scrubbed well and cut lengthwise into 1/4-inch-thick slices
- 4 ounces (1 cup) brine-cured green olives, such as Picholine, drained and pitted
- 1/2 cup flat-leaf parsley sprigs
- 2 tablespoons extra-virgin olive oil
- Coarse salt
- Lemon wedges, for serving
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 33 % Daily Value *
- Total Fat: 4 g 5.43%
- Saturated Fat: 0 g 2.48%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 2 mg 0.09%
- Calcium: 5 mg 0.52%
- Potassium: 21 mg 0.6%
- Magnesium: 0 mg 0%
- Iron: 0 mg 1.28%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0.48%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 6.4%
- Vitamin C 8.42%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
