| 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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