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Spiralized Carrot and Radish Salad with Peach Vinaigrette

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Arizona Desert Flower

"Fabulously raw carrot salad with sweetness from the carrots, peach vinegar, and coconut."
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25 m servings 256 cals
Original recipe yields 1 servings (1 salad)

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  • Prep

  • Ready In

  1. Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
  2. Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
  3. Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.

Nutrition Facts

Per Serving: 256 calories; 21 g fat; 15.8 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 233 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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