Carrots With Mint Vinaigrette
- Total Time
- 15 minutes
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Ingredients
- 8ounces peeled baby carrots or 8 ounces sliced (ready cut) carrots (1½ cups)
- 1teaspoon olive oil
- 1tablespoon balsamic vinegar
- 1teaspoon Dijon mustard
- Fresh mint, enough for 1 tablespoon
Nutritional analysis per serving (2 servings)
69 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 1 gram protein; 119 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a small amount of water to boil in covered pot.
- Step 2
Slice whole carrots in food processor and cook in boiling water about 3 minutes, until they are still crisp but slightly al dente.
- Step 3
Whisk oil, vinegar and mustard.
- Step 4
Wash, dry and mince mint, and stir into dressing.
- Step 5
When carrots are cooked, drain, and stir well into dressing.
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