Raw Turnip and Carrot Salad
Description
Use left over turnip to prepare this tasty salad rich in protein and fiber.
Ingredients
Instructions
-
Scrub turnips and carrots with a vegetable brush under running water.
-
Peel and grate turnips and carrots.
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Place the turnips, carrots, parsley and pumpkin seeds into a salad bowl.
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Add the lemon juice and olive oil. Season with salt and toss to combine.
Nutrition Facts
Serving Size
Servings 4
- Amount Per Serving
- Calories 277kcal
- Calories from Fat kcal
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 173mg8%
- Potassium 601mg18%
- Total Carbohydrate 15g5%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 10g20%
- Vitamin A IU
- Vitamin C 46 mg
- Calcium 7 mg
- Iron 18 mg
- Vitamin D 0 IU
- Vitamin E IU
- Vitamin K mcg
- Thiamin mg
- Riboflavin mg
- Niacin mg
- Vitamin B6 mg
- Folate mcg
- Vitamin B12 mcg
- Biotin mcg
- Pantothenic Acid mg
- Phosphorus mg
- Iodine g
- Magnesium mmol
- Zinc mcg
- Selenium mg
- Copper mg
- Manganese mg
- Chromium mcg
- Molybdenum mg
- Chloride mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Average cost of recipe per serving: $1.51
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.
Turnips, Carrots, Parsley, Pumpkin Seeds, Lemon