Spanish Warm Carrot Salad with Arugula - 4 pts, Carbs 11g, Fiber 2g

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Spanish Warm Carrot Salad with Arugula - 4 pts, Carbs 11g, Fiber 2g

 

Recipe By :Quick After-Work Vegetarian Cookbook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : LowCal (Less than 300 calories LowerCarbs

Quick Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound carrots -- sliced

1/4 cup extra virgin olive oil

freshly ground black pepper

1 teaspoon ground cumin

1/4 cup red kidney beans -- cooked

juice of 1/2 lemon

2 tablespoons sherry vinegar

1 teaspoon honey

arugula leaves -- or romaine leaves

 

Place carrots in a saucepan with 1 tablespoon oil, pepper, and cumin. Barely

cover with water and bring to a boil.

 

Cook over medium heat 7 minutes until liquid has boiled away and carrots are

tender. Do not let carrots burn. Remove from heat.

 

Add kidney beans and toss together. Mix remaining oil with lemon juice, vinegar

and honey and add to vegetables.

 

Arrange arugula leaves, or Romaine, on individual serving plates and top with

vegetables and dressing.

 

Makes 4 servings.

 

 

Per Serving: Calories 167; Total Fat 14g (sat fat 2g); Fiber 2g; Carbs 11g;

Protein 2g; Chol 0mg; Sodium 55mg

 

 

The Moors occupied the southern half of Spain for 700 years, so it's not

surprising that their influence lingers on in the exotic flavors of some of the

dishes, such as this carrot salad from Granada. Arugula is a peppery-flavored

green also known as rocket.

 

Description:

" 4 pts "

Cuisine:

" Spanish "

S(Formatted by Chupa Babi):

" 02.12.08 "

Copyright:

" 1996 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 188 Calories; 14g Fat (64.0% calories

from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 20mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 797 0 0 0

 

 

 

 

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