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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

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 17.7 Fat, 2.1 Vegetables, 0.0 Fruits,

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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Servings

Ingredients

16.0
16 oz baby carrots 4.0
4 cup cold water 1.0
1 pinch black pepper 3.0
3 tbsp fresh lemon juice 2.0
2 tsp dijon mustard 2.0
2 tbsp olive oil 2.0
2 cup sour cream 2.0
2 each red onion 0.3333
0.3333 cup chopped parsley 1.0
1 pinch salt

Directions

In large pot, cook carrots in 4 cups of boiling water until carrots are just barely tender, about 4 to 5 minutes.
Drain carrots. Set aside.
In small bowl, whisk lemon juice and Dijon mustard. Slowly add olive oil, constantly whisking until blended.
Add sour cream, shallots, and parsley to dressing. Add salt and pepper, if desired.
Drizzle the mixture over the warm carrots and toss to coat evenly.
Transfer to serving dish and serve immediately.