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Carrot Salad with Dill

Contains 3g dietary fiber and 5g sugars.

Makes: 3 cups (6 servings)
Ratings Rating: 4.50, 2 Votes | Read Comments
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Ingredients

  • 1 pound carrots (about 7), peeled and thinly sliced
  • 1/2 cup finely chopped red or Spanish onion
  • 1-1/2 tablespoons canola or corn oil
  • 1 tablespoon sherry or champagne vinegar
  • 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Directions

  1. Cook the carrots in boiling water or in a steamer until crisp-tender, about 4 minutes. Rinse with cold water; drain.
  2. Combine the carrots and onion in a medium bowl.
  3. Combine the oil, vinegar, dill, sugar, salt and pepper in a small bowl; mix well. Toss with carrot mixture. Chill before serving.

Nutritional Information (Per Serving)
Calories:73
Protein:1g
Sodium: 246 mg
Cholesterol:0 mg
Fat: 4g
Carbohydrates: 10g
Exchanges: 2 Vegetable, 1/2 Fat

Source: The New Family Cookbook For People with Diabetes



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