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Recipe: Carrot Salad

Kim Schifino’s Carrot Salad

Schifino calls this recipe a “twofer—it’s healthy and fast.” Another bonus: “there aren’t a lot of dishes to do afterward.”

Serves 2

3 carrots, shredded
1 cup cherry tomatoes, sliced
1 Tbsp. red onion, chopped
1/2 cucumber, diced
1/2 red pepper, sliced
1 cup chickpeas
1/2 cup sprouts
2 Tbsp. balsamic vinaigrette

Mix vegetables together in a bowl. Drizzle with vinaigrette. Separate salad into two bowls. Enjoy!

Nutritional info: 253 calories, 5g fat (0g saturated), 9g protein, 46g carbs, 461mg sodium