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Bistro Baby Carrot Salad
Source: dLife

Steamed baby carrots tossed in a dressing made from lemon juice, Dijon mustard, sour cream, parsley, and olive oil.

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 252.5
Total Carbs 15.3 g
Dietary Fiber 2.5 g
Sugars 8.8 g
Total Fat 17.7 g
Saturated Fat 9.8 g
Unsaturated Fat 0.5 g
Potassium 81.5 mg
Protein 4.0 g
Sodium 116.1 mg
Dietary Exchanges
4 Fat , 2 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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16 oz  baby carrots
4 cup  cold water
1 pinch  black pepper
3 tbsp  fresh lemon juice
2 tsp  dijon mustard
2 tbsp  olive oil
2 cup  sour cream
2 each  red onion
0.3333 cup  chopped parsley
1 pinch  salt
  1. In large pot, cook carrots in 4 cups of boiling water until carrots are just barely tender, about 4 to 5 minutes.
  2. Drain carrots. Set aside.
  3. In small bowl, whisk lemon juice and Dijon mustard. Slowly add olive oil, constantly whisking until blended.
  4. Add sour cream, shallots, and parsley to dressing. Add salt and pepper, if desired.
  5. Drizzle the mixture over the warm carrots and toss to coat evenly.
  6. Transfer to serving dish and serve immediately.

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