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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrots Vinaigrette

Date Added: January 04, 2014


1 Pound Carrot 1 Pound Carrots *
1/2 Cup Olive Oil 1/2 Cup Olive Oil Original - 2 Tsp
1/3 Cup Cider Vinegar 1/3 Cup Cider Vinegar Or To Taste
1 Teaspoon Garlic 1 Teaspoon Minced Garlic
1 Teaspoon Salt 1 Teaspoon Salt to 1 ts
1/4 Teaspoon Ground Pepper 1/4 Teaspoon Fresh Ground Pepper
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1. Place carrots in a large skillet.

2. Add water to cover. Cover skillet and heat to boiling.

3. Boil until carrots are crisp tender, about 3 minutes.

4. Meanwhile, whisk remaining ingredients in a small bowl until smooth.

5. Drain carrots and toss with vinaigrette. Serve warm or at room temperature or refrigerate and serve cold.

6. * Carrots should be peeled and cut into 2" X 1/4" julienned pieces.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Garlic, Vinegar, Olive Oil allergies.
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