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Roasted Carrot Salad
- 2 pounds carrots, peeled and thinly sliced on the diagonal
- 1/2 cup slivered almonds
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- salt and ground black pepper to taste
- 1 teaspoon honey
- 1 tablespoon cider vinegar
- 1/3 cup dried cranberries
- 1 (4 ounce) package crumbled Danish blue cheese
- 2 cups arugula
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 19.7g|
|Saturated Fat 5.2g|
|Total Carbohydrate 23.8g|
|Dietary Fiber 5.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|