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Carrot Salad with Dill Recipe

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.

Calories: 73
Calories: 73
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

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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.



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