Carrot Salad with Dill
Ingredients:
1 pound carrots (about 7), peeled and thinly sliced
1/2 cup finely chopped red or Spanish onion
1-1/2 tablespoons 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. Makes: 3 cups (6 servings)
Nutritional Information Per Serving: (1/2 cup):
Calories: 73, Fat: 4 g, Cholesterol: 0 mg, Sodium: 246 mg,
Carbohydrate: 10g, Dietary Fiber: 3g, Sugars: 5g, Protein: 1g
Diabetic Exchanges: 2 Vegetable, 1/2 Fat
See also:
Steamed Carrots with Apricots
Western Roasted Carrot Soup
Balsamic Glazed Carrots
Gingered Orange Carrots
Green Split Pea Soup with Carrots and Celery
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