This is delicious. The only thing I changed was to steam the carrots so that they would be a little softer and easier to eat with a fork. I made it ahead of time and the flavors blended together nicely.
Balsamic Carrot Salad
"This is a unique vegetable salad that is great served hot or cold and for picnics or casual summer dinners." -Silvina Bates, Orange, CA
Perk up sliced carrots with the addition of white balsamic vinegar, cilantro, and oregano. Not only is this bright side dish is great for picnics and cookouts, it's also a great source of vitamin A, which really is good for your eyes.
Yield: 8 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 59
- Calories from fat: 29%
- Fat: 1.9g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.2g
- Protein: 0.8g
- Carbohydrate: 10.3g
- Fiber: 2.1g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 164mg
- Calcium: 42mg
Ingredients
- 4 cups (1/4-inch-thick) slices carrot (about 2 pounds)
- 1/4 cup minced fresh cilantro
- 2 tablespoons white balsamic vinegar
- 1 tablespoon extravirgin olive oil
- 2 teaspoons minced fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
Preparation
- Combine all ingredients in a large bowl, tossing to coat carrots. Cover and chill at least 1 hour or overnight to enhance flavors.
Balsamic Carrot Salad Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Meatless, Gluten-Free
- COOKING METHOD: Marinate
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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