Another Portuguese-style salad for an antipasto platter from Joyce Goldstein's "The Mediterranean Kitchen", 1989. She also recommends the Mint Vinaigrette on a spinach salad with feta, red onion, and Kalamata olives, or with grilled fish like tuna.
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Mint Vinaigrette (makes about 1 3/4 cups)
- 1Peel the carrots and cut into thin slices or julienne on a mandoline or by hand. There should be about 4 cups. Drop the carrots into a pot of boiling salted water and cook until crisp-tender, about 1-2 minutes.
- 2Drain the carrots and refresh them in ice water. Drain again, pat dry, and put in a large mixing bowl.
- 3Make the vinaigrette: Combine the 1/4 cup lemon juice ans the 1/4 Celsius mint in a small saucepan. Heat to boiling and remove from heat. Let it steep about 10 minutes, then strain the infusion into a mixing bowl. There should be about 1/4 cup of infused lemon juice.
- 4Add the remaining vinaigrette ingredients to the infusion and whisk together.
- 5Add 1 1/2 cups of the vinaigrette to the carrots and toss to coat.
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Nutritional Facts for Carrot Salad With Mint Vinaigrette
Serving Size: 1 (204 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 460.7
- Calories from Fat 408
- Total Fat 45.4 g
- Saturated Fat 6.2 g
- Cholesterol 0.0 mg
- Sodium 283.2 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 4.2 g
- Sugars 6.8 g
- Protein 1.5 g
The following items or measurements are not included: