Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Source: Better Homes and Gardens


Recipe Summary test

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Place the carrots in a bowl. Add the chopped herbs and a pinch of salt and pepper. Toss together well. Pour in the extra virgin olive oil, squeeze in the juice from the lemon half, and toss again so everything is well coated.

  • Place the mixed seeds in a hot, dry frying pan. Toss and toast them for a minute. Once toasted, sprinkle the seeds on the salad.

  • Peel 2 or 3 small clementines and cut into thick slices. Either toss them into your salad or lay a few slices on a serving platter and pile the salad on top.

  • Break the flatbread into small pieces. Toss into the salad or sprinkle over the top. Makes 6 servings.

Nutrition Facts

188 calories; fat 17g; saturated fat 2g; carbohydrates 10g; mono fat 10g; poly fat 3g; insoluble fiber 3g; sugars 4g; protein 2g; vitamin a 88.9IU; vitamin c 15.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 28.2mcg; sodium 120mg; potassium 267mg; calcium 30.3mg; iron 0.7mg.