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Bistro Baby Carrot Salad

 Bistro Baby Carrot Salad
Steamed baby carrots tossed in a dressing made from lemon juice, Dijon mustard, sour cream, parsley, and olive oil. Brought to you by dLife®
6 ServingsPrep: 10 min. Cook: 5 min.


  • Pinch black pepper, to taste
  • 16 ounces baby carrots
  • 4 cups cold water
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons dijon mustard
  • 2 tablespoons olive oil
  • 2 cups sour cream or plain yogurt
  • 2 red onions, minced
  • 1/3 cup chopped parsley
  • Pinch salt, to taste, optional


  • 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.

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Bistro Baby Carrot Salad (continued)

Nutritional Facts: 1 serving equals 253 calories, 18 g fat (10 g saturated fat), 116 mg sodium, 15 g carbohydrate, 4 g protein. Diabetic Exchanges: 3-1/2 fat, 2 vegetable.