Carrot And Bell Pepper Salad
with italian dressing
- 2 cups sliced carrots
- 1 cup bell peppers red and yellow, sliced
- 1/2 cup golden raisins
- 2 tbsp almond flakes toasted
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Lemon juice
- 1 tsp honey ( use agave nectar if vegan)
- salt to taste
- crushed black pepper
- 1 clove garlic (crushed)
- 6-8 basil leaves
- 10 oregano (Fresh or dried)
Slice and dice the carrot and peppers and add to a salad mixing bowl
Toast the almond flakes gently on a warm pan and set aside
Add the golden raisins to the salad with the toasted almonds
Into another small bowl add all the ingredients for the dressing and whisk till combined smooth.
Pour the dressing over the salad and toss all well together.
Enjoy the salad with crusty garlic toasts.
Calories: 343kcalCarbohydrates: 66gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 464mgPotassium: 742mgFiber: 10gSugar: 58g