Carrot Almond Salad


Serves: 4
Total Calories: 83

Ingredients

1 tablespoon white miso
2 tablespoons flaxseed oil
2 tablespoons lemon juice
1 teaspoon Dijon style mustard
2 cups grated carrots
1/3 cup sliced or chopped toasted almonds
2 teaspoons minced tangerine peel
1/2 teaspoon ground cumin

Directions:

1. Place the miso, oil, lemon juice, and mustard in a medium bowl and stir until well combined.
2. Add the carrots, almonds, tangerine peel, and cumin. Mix well and serve.
For a Change . . .
* Reduce the grated carrots to 1 cup and add 1 cup grated jicama.
* Add seeded orange slices and 1/3 cup sliced, pitted black olives to Step 2.
* Add 1/4 cup raisins

Nutritional Facts:

Serves: 4
Total Calories: 83
Calories from Fat: 50

This Carrot Almond Salad recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.


More Recipes from the Vicki's Vegan Kitchen Cookbook:
When Making Green Salads...
Salad Dressings
Lemon Shoyu Dressing
Tahini Umeboshi Dressing
Favorite Flax Oil Dressing
Avocado Yogurt Dressing
Roasted Garlic and Bell Pepper Dressing
Sesame Oil Dressing
Pine Nut Dressing
Hazelnut Vinaigrette
Roasted Garlic Vinaigrette
Mango Dressing
Creamy Hemp Seed Dressing
Savory Lemon Dressing
Miso-Mustard Dressing
Sun Dried Tomato Dressing
Creating a Complete Meal Salad
Lemony New Potatoes with Chives
Maritime Salad
Tuscan Spelt Salad
Black Bean, Corn, and Tomato Salad
Arame Rice Salad
Tabouli
Green Bean Salad
Jody's Marinated Carciofi
Carrot Almond Salad
Tempeh Salad
Cucumber Yogurt Salad
Florida Salad
Red Gem Salad
Cucumber Wakame Salad
Fennel Waldorf Salad
Pearl Buck Radishes
Tomato Avocado Salad
Arame Orange Watercress Salad
Lambie's Raw Kale Salad
Sprouting A Garden in Your Kitchen




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