Carrots and Greens with Dilly Bean Vinaigrette recipes

Carrots and Greens with Dilly Bean Vinaigrette recipes
9 Ingredients
  • 1/4 cup thinly sliced dilly beans plus 1 cup pickling liquid
  • 1/4 cup thinly sliced dilly beans plus 1 cup pickling liquid
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 tablespoon olive oil
  • 1 1/2 pounds small carrots, unpeeled, halved lengthwise if thick
  • 1 large shallot, sliced into 1/2"-thick rings
  • 3 bunches mustard greens (about 1 pound), center ribs and stems removed, leaves coarsely torn
  • kosher salt
  • freshly ground pepper
Nutrition
218
11% daily value
8 servings
                                       
                                            gluten-​free
     

Fat

24% 16

Saturated

30% 6

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

4% 12

Carbs (net)

- 9

Fiber

15% 4

Sugars

- 6

Sugars, added

- 0

Protein

16% 8

Cholesterol

15% 44

Sodium

4% 95

Calcium

5% 53

Magnesium

7% 28

Potassium

10% 478

Iron

6% 1

Zinc

12% 1

Phosphorus

15% 107

Vitamin A

84% 758

Vitamin C

11% 10

Thiamin (B1)

18% 0

Riboflavin (B2)

14% 0

Niacin (B3)

19% 3

Vitamin B6

33% 0

Folate equivalent (total)

8% 30

Folate (food)

- 30

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

267% 40

Vitamin E

8% 1

Vitamin K

15% 18

Sugar alcohols

- 0

Water

- 137
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