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Peppered Carrot Salad
Source: National Pork Board

Carrots tossed with a nutmeg vinaigrette.

Prep Time: 4 hours
Cook Time: 2 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 60.6
Total Carbs 7.1 g
Dietary Fiber 2.1 g
Sugars 3.4 g
Total Fat 3.6 g
Saturated Fat 0.5 g
Unsaturated Fat 0.4 g
Potassium 230.7 mg
Protein 0.7 g
Sodium 85.7 mg
Dietary Exchanges
1 Fat , 1 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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4 each  Carrots, fresh, large, 7 1/4" - 8 1/2" long
1 quart  cold water
1 tbsp  olive oil
2 tbsp  white wine vinegar
0 1/2 tsp  black pepper
0.125 tsp  ground nutmeg
1 pinch  salt
  1. Cut carrots into julienne pieces.
  2. Boil carrots in 1 quart water about 2 minutes, until crisp-tender.
  3. Toss carrot sticks gently with oil, vinegar, pepper, nutmeg and salt.
  4. Cover and refrigerate overnight, if desired.
  5. Serve cool or at room temperature.

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