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Herbed Carrot Salad Recipe

We grow about 2,000 acres of carrots on our ranch. My whole family enjoys this colorful vegetable in a variety of recipes, including this refreshing salad.—Bud Mercer, Prosser, Washington

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Herbed Carrot Salad Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

15 5 20

Ingredients

1/2 cup water
1 pound baby carrots
1/4 cup snipped fresh dill
1/4 cup minced fresh oregano
1 tablespoon minced fresh thyme
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon grated lemon peel
8 cups torn romaine

Directions

In a saucepan, bring water to a boil; add the carrots. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain; cool slightly. Meanwhile, in a bowl, combine the dill, oregano, thyme, lemon juice, oil, sugar and lemon peel. Add carrots and toss to coat. Cover and refrigerate. Serve over romaine. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 149 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 70 mg sodium, 20 g carbohydrate, 5 g fiber, 3 g protein.

Originally published as Herbed Carrot Salad in Taste of Home August/September 1999, p65