ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Minted Carrot Salad

Yield 7 servings (serving size: 1/2 cup)

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

Nutrition 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

How to Make It

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

  2. 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.