Pea & Carrot Salad Recipe

Recipe By EatingWell

This healthy salad recipe calls for tiny carrots, harvested in spring when young, with their tops still attached. If you can't find them, use 2 cups julienned carrots and substitute arugula for the carrot tops. Pea greens, also known as pea shoots, are the leaves, tendrils and flowers of a mature pea plant. Look for them at farmers' markets or asian markets.

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5minstotal

ingredients serves

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Ingredients For Pea & Carrot Salad Recipe

Nutrition
value
465
calories per serving
12 g Fat26 g Protein60 g Carbs30 g FiberOther

Current Totals

  • 12 g Fat
  • 26 g Protein
  • 60 g Carbs
  • 30 g Fiber

MacroNutrients

  • Carbs
    60 g
  • Protein
    26 g
  • Fiber
    30 g

Fats

  • Fat
    12 g

Vitamins & Minerals

  • Calcium
    725 mg
  • Iron
    6 mg
  • Vitamin A
    11370 mcg
  • Vitamin B1
    1 mg
  • Vitamin B2
    1 mg
  • Vitamin B3
    3 mg
  • Vitamin B6
    1 mg
  • Vitamin B9
    235 mcg
  • Vitamin B12
    1 mcg
  • Vitamin C
    139 mg
  • Vitamin E
    5 mg
  • Copper
    1 mcg
  • Magnesium
    220 mg
  • Manganese
    2 mg
  • Phosphorus
    546 mg
  • Selenium
    20 mcg
  • Zinc
    4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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