Carrot Salad With Olives, Onions And Oranges

1. Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes. Drain well.

2. Whisk olive oil, lemon juice, orange peel, and coriander in large bowl to blend.

3. Add hot carrots and toss to coat.

4. Cool, tossing occasionally.

5. Season with salt and pepper.

6. Drizzle with honey, if desired.

7. Stir in olives and green onions.

8. Cover and refrigerate at least 3 hours.

9. Stir salad to redistribute dressing.

10. Garnish edges of platter with orange slices and parsley.

11. Mound carrots in center. Serves 16.

12. That's it!

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Nutrient	Quantity
Total fats	28.0247 g
Protein	2.4894 g
Carbohydrates	24.0256 g
Energy	340.999 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2197 g
Water	232.0545 g
Aspartic acid	0.3648 g
Calcium, Ca	99.902 mg
Lutein + zeaxanthin	800.685 g
Fiber, total dietary	7.0727 g
Fatty acids, total saturated 22:0	0.0355 g
Carotene, beta	16759.505 g
Niacin	2.0887 mg
Vitamin A, RAE	1674.62 g
Arginine	0.1747 g
Riboflavin	0.1322 mg
Tocopherol, beta	0.0489 mg
Fatty acids, total polyunsaturated 15:0	0.001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0102 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.7027 g
Sodium, Na	139.34 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3452 g
Total lipid (fat)	28.0247 g
Manganese, Mn	0.3657 mg
Fructose	2.1441 g
Proline	0.1037 g
Fatty acids, total saturated 16:0	3.1502 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.019 g
Sucrose	7.0808 g
Choline, total	20.059 mg
Sugars, total	11.2574 g
Serine	0.1037 g
Fatty acids, total saturated 10:0	0.0104 g
Fatty acids, total saturated 18:0	0.5386 g
Vitamin B-6	0.3137 mg
Selenium, Se	0.8916 g
Ash	2.2319 g
Fatty acids, total saturated 18:1 undifferentiated	19.5164 g
Pantothenic acid	0.623 mg
Phenylalanine	0.1171 g
Copper, Cu	0.1217 mg
Betaine	0.795 mg
Thiamin	0.1513 mg
Methionine	0.0384 g
Iron, Fe	1.2425 mg
Carbohydrate, by difference	24.0256 g
Phosphorus, P	86.297 mg
Folate, total	53.83 g
Tocopherol, gamma	0.2241 mg
Lycopene	1.92 g
Alanine	0.217 g
Valine	0.1325 g
Fatty acids, total saturated 18:2 undifferentiated	2.9076 g
Glycine	0.0902 g
Carotene, alpha	6675.84 g
Glucose (dextrose)	2.017 g
Fatty acids, total saturated 14:0	0.0031 g
Zinc, Zn	0.6366 mg
Isoleucine	0.1478 g
Fatty acids, total saturated 12:0	0.0014 g
Fatty acids, total polyunsaturated	3.1272 g
Fatty acids, total saturated 14:1	0.0013 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.1958 g
Tocotrienol, alpha	0.0192 mg
Vitamin A, IU	33505.75 IU
Folate, DFE	53.83 g
Tryptophan	0.023 g
Vitamin C, total ascorbic acid	30.9865 mg
Phytosterols	61.178 mg
Fatty acids, total polyunsaturated 16:1 c	0.0007 g
Fatty acids, total polyunsaturated 18:1 c	0.0076 g
Fatty acids, total saturated 20:0	0.1125 g
Starch	2.7456 g
Tyrosine	0.0826 g
Vitamin K (phylloquinone)	97.0845 g
Fatty acids, total saturated	3.8606 g
Histidine	0.0768 g
Fatty acids, total monounsaturated	19.9811 g
Threonine	0.3667 g
Folate, food	53.83 g
Fatty acids, total polyunsaturated 17:0	0.0063 g
Fatty acids, total polyunsaturated 24:0	0.0007 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	5.2671 mg
Magnesium, Mg	36.93 mg
Lysine	0.1939 g
Potassium, K	729.576 mg
Cystine	0.1594 g
Fluoride, F	6.144 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Orange	0	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Carrot	1.5	78.72	18.3936	0.4608
Coriander	1 teaspoon	5.364	0.9898	0.3199
Green Onion	0.5 cup	9.585	2.0377	0.1668
orange peel	1 teaspoon	1.94	0.5	0.004
green olive brine	0.5 cup	0	0	0