Carrot-Mint Salad

May 24, 2005 12:00 PM


Carrot-Mint Salad
May, 2005

Serves 6 / Fresh carrots mixed with cool mint are full of flavor, vitamins, and fiber, making this healthy salad a warm-day treat.

3 large carrots, peeled and cut into matchsticks

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

2 tablespoons extra-virgin olive oil

3 tablespoons finely chopped fresh mint leaves

2 tablespoons finely chopped fresh chives

1. Blanch carrots in boiling water for 30 seconds. Drain and plunge into ice water to stop the cooking. Transfer to an unbreakable lidded container.
2. In a small bowl, combine lemon juice and Dijon mustard. Slowly beat in olive oil. Stir in mint and chives. Pour over carrots and toss. Chill. Pack into an insulated cooler just before leaving.

PER SERVING: 58 cal, 68% fat cal, 5g fat, 1g sat fat, 0mg chol, 0g protein, 4g carb, 1g fiber, 24mg sodium

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