Friday, April 1, 2011

Balsamic Carrot Salad

Picture from myrecipes.com

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

  • 4 cups (1/4-inch-thick) slices carrot (about 2 pounds)
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons minced fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced

Preparation

Combine all ingredients in a large bowl, tossing to coat carrots. Cover and chill at least 1 hour or overnight to enhance flavors.

Nutritional Information

Calories: 59 (29% from fat)
Fat: 1.9g (sat 0.3g,mono 1.3g,poly 0.2g)
Protein: 0.8g
Carbohydrate: 10.3g
Fiber: 2.1g
Cholesterol: 0.0mg
Iron: 1.1mg
Sodium: 164mg
Calcium: 42mg

Silvina Bates, Orange, California, Cooking Light, JULY 2006

I made this yesterday for a few friends and it was a definite hit. I felt like it didn’t need as much garlic, unless you enjoy being a fire-breathing garlic-dragon. It adds a nice crunchy texture to a dinner.

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Well, we didn't quite make it as the Robertson Family Singers: let's see how we do with cooking...