- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 115
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 88 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 115
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 88 mg
Ingredients
Directions
- Grate the carrots, apples and broccoli stems into a medium bowl. Add the raisins and celery and toss to combine.
- In a separate bowl, whisk together the apple cider vinegar, olive oil, mustard, salt and some pepper. Pour the dressing into the scrap salad to coat, adding as little or as much as you like.
