Minted Carrot Salad

recipe

Yield:

7 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 64
Caloriesfromfat 38 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 0.9 g
Carbohydrate 8.7 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 153 mg
Calcium 18 mg

Ingredients

3 cups (1/4-inch) diagonally sliced carrot
1/4 cup sherry vinegar
3 tablespoons fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
2 tablespoons raisins
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
1 tablespoon pine nuts, toasted
1 tablespoon chopped fresh mint

Preparation

Drop carrot into a large saucepan of boiling water; return to a boil. Drain and rinse under cold water.

Combine vinegar and next 5 ingredients (vinegar through garlic) in a medium bowl, and stir with a whisk until blended. Add carrot, raisins, onion, parsley, and pine nuts; toss gently. Cover and chill. Stir in mint before serving.

Janet Mendel,

Cooking Light

March 1998
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