Rainbow Carrot Salad
This crunchy and fresh rainbow carrot salad is every-bunnies favorite.
Recipe - Frankston #713
Rainbow Carrot Salad
Prep Time20 Minutes
Servings4
0Calories130
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
- Using a peeler, cut the carrots into ribbons.
- In a small bowl, combine the olive oil, lemon juice, vinegar, mustard, salt and sugar.
- 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.
Prep Time
Cook Time
Servings
Calories
Shop Ingredients
Makes 4 servings
Not Available
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce
$6.99$0.82/fl oz
Brookshire's 100% Lemon Juice - 15 Ounce
$1.99$0.13/oz
Brookshire's Distilled White Vinegar - 16 Fluid ounce
$1.49$0.09/fl oz
Brookshire's Dijon Mustard - 12 Each
$3.19$0.27 each
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Not Available
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
- Using a peeler, cut the carrots into ribbons.
- In a small bowl, combine the olive oil, lemon juice, vinegar, mustard, salt and sugar.
- Pour it over the carrots, and toss to coat. Add to a serving bowl. Top with goat cheese and chervil.