Photo: Stephen Devries; Styling: Lindsey Lower
Orange-Carrot Salad gets a flavor boost thanks to honey, orange, and cilantro.
Serves 4 (serving size: about 1/2 cup)
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1/4 cup orange juice
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
Dash of kosher salt
2 cups matchstick-cut carrots
1/4 cup chopped fresh cilantro
Place orange juice in a small saucepan over high heat. Bring to a boil; cook 4 minutes or until reduced by half. Remove pan from heat; stir in olive oil, honey, pepper, and salt. Place carrots and cilantro in a bowl. Add juice mixture; toss.
Fat 3.5 g
Satfat 0.5 g
Sodium 68 mg