Publisher Photo
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

1 each: 149 calories, 7g fat (1g saturated fat), 0 cholesterol, 70mg sodium, 20g carbohydrate (11g sugars, 5g fiber), 3g protein.

  • 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 or vegetable oil
  • 1 tablespoon sugar
  • 1 teaspoon grated lemon peel
  • 8 cups torn romaine
  1. 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.
Originally published as Herbed Carrot Salad in Taste of Home August/September 1999, p65

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