| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Low fat, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lb | Baby Carrots |
| 2 | T | Fresh Dill, chopped |
| 2 | T | Orange Juice |
| 1 | T | Olive Oil |
| 1/2 | t | Lemon Zest, finely grated |
| 1/4 | t | Ground Mustard |
| 1/4 | t | Salt |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 241.1mg
Potassium: 337.3mg
Carbohydrates: 11.1g
Fiber: 3.6g
Sugar: 6.1g
Protein: 1.1g