Minted Carrot Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 38%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 0.9g
  • Carbohydrate: 8.7g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 153mg
  • Calcium: 18mg


  • 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


  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.
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