Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots.

Allison Fishman
Recipe by Cooking Light April 2011

Gallery

Nina Choi; Styling: Lisa Lee

Recipe Summary

total:
20 mins
Yield:
8 servings (serving size: about 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3 minutes or until crisp-tender. Drain.

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  • Place garlic in a food processor; pulse 3 times or until finely chopped. Add cilantro; pulse 3 times or until combined. Add dill and remaining ingredients; pulse 3 times or until well combined. Spoon dill mixture over carrots; toss gently to coat. Serve warm or at room temperature.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

38 calories; fat 1.9g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.2g; protein 0.5g; carbohydrates 5.2g; fiber 1.5g; cholesterol 0mg; iron 0.2mg; sodium 95mg; calcium 19mg.
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