Carrots With Mint Vinaigrette

Ingredients

• 8 ounces peeled baby carrots or 8 ounces sliced (ready cut) carrots (1 1/2 cups)
• 1 teaspoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Fresh mint, enough for 1 tablespoon

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    75 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 1 gram protein; 109 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Bring a small amount of water to boil in covered pot.
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. Whisk oil, vinegar and mustard.
4. Wash, dry and mince mint, and stir into dressing.
5. When carrots are cooked, drain, and stir well into dressing.

15 minutes