** 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 05, 2014
Ingredients:
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
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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