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Ingredientes
- 1/2 c. Crumbled Gorgonzola blue cheese
- 1/2 c. Extra virgin olive oil
- 5 Tbsp. Champagne vinegar
- 1 tsp Cracked black pepper
- 1 1/2 lb Carrots
- 10 x Medjool dates, pitted Dandelion, arugula or possibly young lettuce leaves for garnish
Direcciones
- Combine the cheese, extra virgin olive oil, vinegar and pepper in a bowl, mashing and whisking the cheese to make a thick dressing.
- Peel the carrots, then grate them on the large holes of hand-held grater to make 1 c..
- Chop the dates into pcs about the size of corn kernels.
- Add in the dressing to the carrots and the dates, and stir till they are well coated.
- Transfer to a serving bowl or possibly to individual salad plates and garnish with dandelion, arugula or possibly lettuce.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 352 | |
| Calories from Fat 190 | 54% |
| Total Fat 21.55g | 27% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 227mg | 9% |
| Potassium 635mg | 18% |
| Total Carbs 40.15g | 11% |
| Dietary Fiber 5.6g | 19% |
| Sugars 31.43g | 21% |
| Protein 4.11g | 7% |
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