Broad Bean and Carrot Salad
|Frozen broad beans||2 Pound (1 Kilogram)|
|Carrots||8 Ounce, grated (250 Grams)|
|French dressing||1⁄4 Pint (150 Milliliter)|
|Chives||1 Tablespoon, chopped|
Put the frozen broad beans in a bowl and pour over boiling water to cover; leave for 2 minutes, then drain and pop off the skins.
Mix with the carrots in a serving bowl.
Pour over the French dressing and toss lightly.
Sprinkle with chopped chives to serve.
Serving size: Complete recipe
Calories 1444 Calories from Fat 536
% Daily Value*
Total Fat 61 g93.9%
Saturated Fat 8 g39.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1386.9 mg57.8%
Total Carbohydrates 201 g67.2%
Dietary Fiber 6.7 g26.9%
Sugars 30.2 g
Protein 75 g150.7%
Vitamin A 842.4% Vitamin C 100%
Calcium 45.3% Iron 88.6%
*Based on a 2000 Calorie diet