Carrot Salad with Dill
Makes: 3 cups (6 servings)
1 lb carrots (about 7), peeled and thinly sliced
1/2 cup finely chopped red or Spanish onion
1 1/2 Tbsp canola or corn oil
1 Tbsp sherry or champagne vinegar
1 Tbsp chopped fresh dill, or 1 tsp dried dill weed
1/2 tsp sugar or sugar substitute
1/2 tsp salt
1/4 tsp freshly ground pepper
1. Cook the carrots in boiling water or in a steamer until
crisp-tender, about 4 minutes. Rinse with cold water; drain.
2. Combine the carrots and onion in a medium bowl.
3. Combine the oil, vinegar, dill, sugar, salt and pepper in
a small bowl; mix well. Toss with carrot mixture.
Chill before serving.
Protein: 1 g
Sodium: 246 mg
Cholesterol: 0 mg
Fat: 4 g
Carbohydrates: 10 g
Dietary fiber 3 g
Sugars 5 g
Exchanges: 2 Vegetable, 1/2 Fat