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    You are in: Home / Recipes / Roasted Carrot Salad Recipe
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    Roasted Carrot Salad

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 01, 2013

      I knew I would love these carrots the minute I read the recipe and I was absolutely correct! Roasting the carrots along with the almonds made them sooo good! I divided up the carrots -- one half was made as per recipe and they were wonderful. With the rest of the carrots, I tossed them right out of the oven with a little honey and served just as they were. Both ways came out excellent. This recipe is headed to my Best of 2013 file for sure. Made for Best of 2012 tag.

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    • on March 23, 2012

      Wow! This is one of my new favorite salads. It is so unique and delicious. The flavors balance each other perfectly.

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    • on August 11, 2013

      We liked this salad. I used half the oil and carrots, and lots more arugula. I think balsamic would be a great sub in this.

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    • on February 03, 2013

      Well this tastes pretty incredible. You can't beat the combination of almonds, blue cheese, and arugula. Thanks for sharing this recipe- I think I have a new go-to side dish! [Tagged & Reviewed for BEST OF 2012]

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    • on September 21, 2012

      Delicious flavor combinations ~ I didn't have arugula on hand, and used spring mixed greens instead. Made for Fall Photo Tag 2012.

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    Nutritional Facts for Roasted Carrot Salad

    Serving Size: 1 (205 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 269.9
     
    Calories from Fat 173
    64%
    Total Fat 19.3 g
    29%
    Saturated Fat 5.1 g
    25%
    Cholesterol 14.2 mg
    4%
    Sodium 371.0 mg
    15%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 5.7 g
    22%
    Sugars 8.9 g
    35%
    Protein 7.6 g
    15%

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