Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Leslye Michlin Borden
Recipe by Cooking Light March 1997

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Recipe Summary

Yield:
4 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine carrot and garlic in a large saucepan. Cover with water; bring to a boil. Cook 8 minutes or until tender; drain. Discard garlic.

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  • Combine lemon juice and remaining ingredients in a medium bowl, and stir well. Add carrot to lemon juice mixture, tossing to coat. Serve salad at room temperature or chilled.

Nutrition Facts

30 calories; calories from fat 3%; fat 0.1g; saturated fat 0.1g; mono fat 0g; poly fat 0g; protein 0.6g; carbohydrates 8g; fiber 0.9g; cholesterol 0mg; iron 0.5mg; sodium 31mg; calcium 19mg.
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