| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Low fat | 4 | Servings | |
INGREDIENTS
| 1 | lb | Baby Carrots |
| 2 | tb | Fresh Dill; chopped |
| 2 | tb | Orange Juice |
| 1 | tb | Olive Oil |
| 1/2 | ts | Lemon Zest; finely grated |
| 1/4 | ts | Ground Mustard |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground Black Pepper |
INSTRUCTIONS
Fill a medium saucepan with 1 inch of water, set a steamer basket inside and place over medium heat. Add the carrots and steam until tender-crisp, 8-10 minutes. In a medium bowl, combine the dill, orange juice, olive oil, lemon zest, mustard, salt and pepper and whisk until blended. In a large bowl, combine the carrots and dill mixture and toss to mix well. To serve, divide among 4 individual plates. Recipe by: Jane Fonda Cooking For Healthy Living Posted to recipelu-digest Volume 01 Number 432 by James and Susan Kirkland <kirkland@gj.net> on Jan 01, 1998
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