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Spring Carrot Salad

Salad.Dominion's picture
Ingredients
  Small carrots 1 1⁄4 Pound
For dressing
  Plain yogurt 2⁄3 Cup (10.67 tbs)
  Oranges 1⁄2 , grated peel and juiced
  Chopped fresh parsley/Chives 2 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
Directions

MAKING
1. Scrub carrots leaving very small carrots whole.
2. Make lengthwise pieces out of the larger carrots in half.
3. In a medium saucepan place carrots add 1 cup water and season with salt and pepper.
4. Let it boil, simmer for 5 to 8 minutes such that carrots are crisp-tender.
5. Drain and set aside to cool.
6. For making dressing, in a small bowl, combine yogurt, orange peel, orange juice and parsley or chives and season with salt and pepper.

SERVING
7. Serve immediately or cover and refrigerate carrots and dressing separately such that served.
8. To serve, on a platter, place cooled carrots and top with dressing.
9. Serve with cold meats.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Salad
Interest: 
Spring, Healthy
Restriction: 
Vegetarian
Ingredient: 
Carrot
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 85 Calories from Fat 13

% Daily Value*

Total Fat 2 g2.3%

Saturated Fat 0.84 g4.2%

Trans Fat 0 g

Cholesterol 4.9 mg1.6%

Sodium 229.1 mg9.5%

Total Carbohydrates 16 g5.5%

Dietary Fiber 4.9 g19.6%

Sugars 10.4 g

Protein 3 g5.2%

Vitamin A 405.2% Vitamin C 38.1%

Calcium 11.1% Iron 10.2%

*Based on a 2000 Calorie diet

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Spring Carrot Salad Recipe