0.0 – 0 reviews • Carrot Salad
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
15 min |
| Cook: |
5 min |
| Yield: |
4 servings |
Ingredients
- Canola oil spray
- Three 1-ounce slices Canadian bacon
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 1 large carrot, grated
- One 15-ounce can no-salt-added black-eyed peas, rinsed and drained
- 1 bunch scallions, thinly sliced
- 1 bunch watercress, trimmed and separated into sprigs
Instructions
- Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
- Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
- Per serving: Calories: 160; Total Fat 6 grams; Saturated Fat: 1 gram; Protein: 11 grams; Total carbohydrates: 18 grams; Sugar: 2 grams Fiber: 5 grams; Cholesterol: 10 milligrams; Sodium: 480 milligrams
Nutrition Facts
| Calories |
160 calorie |
| Total Fat |
6 grams |
| Saturated Fat |
1 grams |
| Cholesterol |
10 milligrams |
| Sodium |
480 milligrams |
| Carbohydrates |
18 grams |
| Dietary Fiber |
5 grams |
| Protein |
11 grams |
| Sugar |
2 grams |