Baby Carrot Salad, Bistro Style
(makes 6 servings)
| 1 | 16-ounce (480 g) peeled fresh baby carrots, about 3 cups |
| 3 | tablespoons (45 ml) fresh lemon juice |
| 2 | teaspoons (10 ml) Dijon mustard |
| 2 | tablespoons (30 ml) olive oil |
| 2 | tablespoons (30 ml) fat-free sour cream or plain yogurt |
| 2 | fresh shallots, minced, or 1/3 cup (30 g) minced red onion |
| 1/3 | cup (6 g) chopped fresh chervil or flat-leaf parsley |
| salt (optional) and freshly ground pepper to taste |
- Cook the carrots in a pot of boiling water until carrots are just barely tender, about 4 to 5 minutes. Drain.
- In a small cup, whisk together the lemon juice and Dijon mustard. While whisking, slowly add the olive oil. Whisk in the sour cream and stir in the shallots and chervil. Add salt (if using) and pepper to taste.
- Pour the mixture over the still warm carrots and toss to coat evenly.
- Transfer to a serving dish and serve at once.
| Per serving: | 83 calories (52% calories from fat), 1 g protein, 5 g total fat (0.7 g saturated fat), 9 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 73 mg sodium |
| Exchanges: | 2 vegetable, 1 fat |
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