Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A 5-minute soak in the vinaigrette softens the carrots slightly and removes a bit of the pungent bite from the onion.

Vanessa Pruett
Recipe by Cooking Light June 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, oil, salt, and pepper in a medium bowl, stirring with a whisk. Add carrot and onion; toss to coat. Let stand 5 minutes. Add cucumber and parsley to bowl; toss to coat.

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Nutrition Facts

86 calories; fat 5.4g; saturated fat 0.8g; mono fat 3.8g; poly fat 0.6g; protein 1g; carbohydrates 9g; fiber 2g; iron 1mg; sodium 164mg; calcium 49mg; sugars 4g.
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