| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salad dress, Salads | 6 | Servings | |
INGREDIENTS
| 3/4 | lb | Carrots, grated |
| 1/2 | c | Vidalia onions |
| finely chopped | ||
| dressing:- | ||
| 1/2 | c | Olive oil |
| 1 | T | Fresh lemon juice |
| 1 | T | Wine vinegar |
| Black pepper, to taste | ||
| 1 | T | Fresh mint |
| 1/2 | t | Cumin seed |
INSTRUCTIONS
Recipe by: Jo Anne Merrill Preparation Time: 0:10 From: [email protected] (The Meades) Date: Fri, 24 May 1996 12:13:11 -0400 Use Vidalia onions or other sweet onions such as Walla Walla, Maui, Imper Grate carrots coarsely; place in serving bowl along with chopped onions. In a small bowl combine olive oil, lemon juice, wine vinegar and black pepper to taste. Mix with wire whisk until blended. Add chopped fresh mint and mix well. Pour dressing over carrots and onions and toss well. Posted to Master Cook Recipes List, Digest #96
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 161
Total Fat: 18.2g
Cholesterol: 0mg
Sodium: 40.1mg
Potassium: 191.6mg
Carbohydrates: 5.8g
Fiber: 1.7g
Sugar: 2.8g
Protein: <1g