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Ingredientes
- 1 lb Carrots
- 2 med Cucumbers peeled
- 3 Tbsp. Fresh lemon juice
- 1 tsp Dijon-style mustard
- 1/2 c. Extra-virgin extra virgin olive oil
- 1/4 c. Fresh basil leaves - (packed) finely sliced
- 1/4 c. Finely-diced red bell pepper Salt to taste Freshly-grnd black pepper to taste
Direcciones
- With a swivel bladed vegetable peeler shred the carrots and cucumbers into fettucini like strands. In a large bowl whisk together the lemon juice and mustard. Add in the extra virgin olive oil in a slow stream while whisking constantly. Stir in sliced basil and red bell pepper. Season vinaigrette to taste with salt and pepper. Add in the strands of carrots and cucumbers and toss to combine. Adjust seasoning if necessary.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 242 | 83% |
| Total Fat 27.37g | 34% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 72mg | 3% |
| Potassium 440mg | 13% |
| Total Carbs 12.27g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.07g | 4% |
| Protein 1.45g | 2% |
