Carrot Vinaigrette With Rosemary And Walnut Oil

Toss with grilled chicken and walnuts or use as a sauce for shrimp or scallops.

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    45 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 329 milligrams sodium

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

Preparation

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.

5 minutes