Rainbow Carrot Salad Rainbow Carrot Salad
Rainbow Carrot Salad
Rainbow Carrot Salad
This crunchy and fresh rainbow carrot salad is every-bunnies favorite.
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Recipe - Frankston #713
2022 March April CC_Easter Meal 600x360.jpg
Rainbow Carrot Salad
Prep Time20 Minutes
Servings4
0
Calories130
Ingredients
1 lb rainbow carrots, peeled
2 Tbs extra virgin olive oil
1 Tbs lemon juice, freshly squeezed
1 Tbs white wine vinegar
1 tsp Maille® Dijon Original Mustard
1/2 tsp salt
1/4 tsp sugar
2 Tbs goat cheese crumbles
1 Tbs fresh chervil sprigs
Directions
  1. Using a peeler, cut the carrots into ribbons. 
  2. In a small bowl, combine the olive oil, lemon juice, vinegar, mustard, salt and sugar. 
  3. Pour it over the carrots, and toss to coat. Add to a serving bowl. Top with goat cheese and chervil.
Nutritional Information

Per Serving: 

Calories: 130, Fat: 8 g (2 g Saturated Fat), Cholesterol: 5 mg, Sodium: 400 mg, Carbohydrates: 12 g, Fiber: 3 g, Protein: 2 g.  

20 minutes
Prep Time
0 minutes
Cook Time
4
Servings
130
Calories

Shop Ingredients

Makes 4 servings
1 lb rainbow carrots, peeled
Not Available
2 Tbs extra virgin olive oil
Brookshire's Extra Virgin Olive Oil
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce
$6.99$0.82/fl oz
1 Tbs lemon juice, freshly squeezed
Brookshire's 100% Lemon Juice
Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
1 Tbs white wine vinegar
Brookshire's Distilled White Vinegar
Brookshire's Distilled White Vinegar - 16 Fluid ounce
$1.49$0.09/fl oz
1 tsp Maille® Dijon Original Mustard
Brookshire's Dijon Mustard
Brookshire's Dijon Mustard - 12 Each
$3.19$0.27 each
1/2 tsp salt
Brookshire's Table Salt
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
1/4 tsp sugar
Brookshire's Extra Fine Granulated Sugar
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
2 Tbs goat cheese crumbles
Not Available
1 Tbs fresh chervil sprigs
Not Available

Nutritional Information

Per Serving: 

Calories: 130, Fat: 8 g (2 g Saturated Fat), Cholesterol: 5 mg, Sodium: 400 mg, Carbohydrates: 12 g, Fiber: 3 g, Protein: 2 g.  

Directions

  1. Using a peeler, cut the carrots into ribbons. 
  2. In a small bowl, combine the olive oil, lemon juice, vinegar, mustard, salt and sugar. 
  3. Pour it over the carrots, and toss to coat. Add to a serving bowl. Top with goat cheese and chervil.