Carrot Vinaigrette With Rosemary And Walnut Oil

By Molly O’Neill

Updated March 7, 2016

Total Time
5 minutes
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Toss with grilled chicken and walnuts or use as a sauce for shrimp or scallops.

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Ingredients

Yield:Four servings

  • 1 cup carrot juice (see recipe)

  • 1 teaspoon fresh lemon juice

  • 2 teaspoons chopped fresh rosemary

  • 2 teaspoons walnut oil

  • ½ teaspoon salt, plus more to taste

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 45 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 1 gram fiber; 147 milligrams sodium; 1 gram protein; 2 grams sugar

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

  1. Step 1

    Place the carrot juice in a medium-size bowl. Whisk in the lemon juice, rosemary, walnut oil, salt and pepper. Taste and adjust seasoning if needed.

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Comments

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Vicki

Very nice flavor combo. Used this on bow-tie pasta with toasted walnuts. It made a tasty pasta salad. However, it was too runny. I might try it again, reducing the carrot juice substantially before mixing together. It wouldn't be bad to boost the carrot flavor too.

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