Carrots With Mint Vinaigrette

By Marian Burros

Published April 27, 1993

Total Time
15 minutes
Rating
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Ingredients

Yield:2 servings

  • 8 ounces peeled baby carrots or 8 ounces sliced (ready cut) carrots (1 ½ cups)

  • 1 teaspoon olive oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon Dijon mustard

  • Fresh mint, enough for 1 tablespoon

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

11 grams carbs; 69 calories; 2 grams monosaturated fat; 3 grams fat; 4 grams fiber; 119 milligrams sodium; 1 gram protein; 7 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

    Bring a small amount of water to boil in covered pot.

  2. 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.

  3. Step 3

    Whisk oil, vinegar and mustard.

  4. Step 4

    Wash, dry and mince mint, and stir into dressing.

  5. Step 5

    When carrots are cooked, drain, and stir well into dressing.

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