Fresh peeled and sliced carrots in Carrot Salad with Dill with onion and seasoned with salt and pepper.
1 pound carrots, peeled and thinly sliced
1/2 cup finely chopped red onion
1-1/2 tablespoon canola or corn oil
1 tablespoon sherry or champagne vinegar
1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cook the carrots in boiling water or in a steamer until crisp-tender, about 4 minutes. Rinse with cold water; drain. Combine the carrots and onion in a medium bowl.
Combine the oil, vinegar, dill, sugar, salt and pepper in a small bowl; mix well. Toss with carrot mixture. Chill before serving.
Recipe makes 6 servings.
Serving size: 1/2 cup
Calories: 73; Total Fat: 4g; Cholesterol: 0mg; Sodium: 246mg; Carbohydrates: 10g; Protein: 1g; Sugars: 5g; Fiber: 3g
Diabetic Exchanges: 2 Vegetable, 1/2 Fat
Did You Know?
Carrot greens are high in vitamin K, which is lacking in the carrot itself. In the United States, carrot greens are not eaten, but in France and other European countries the leaves are minced into salads and soups, where their fresh, slightly bitter taste is greatly prized.
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