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    You are in: Home / Recipes / Carrot Salad With Mint Vinaigrette Recipe
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    Carrot Salad With Mint Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Zeldaz's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    • 12 medium carrots
    • salt
    • 1 1/2 cups mint vinaigrette (below)

    Mint Vinaigrette (makes about 1 3/4 cups)

    Directions:

    1. 1
      Peel 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.
    2. 2
      Drain the carrots and refresh them in ice water. Drain again, pat dry, and put in a large mixing bowl.
    3. 3
      Make 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.
    4. 4
      Add the remaining vinaigrette ingredients to the infusion and whisk together.
    5. 5
      Add 1 1/2 cups of the vinaigrette to the carrots and toss to coat.

    Ratings & Reviews:

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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
    88%
    Total Fat 45.4 g
    69%
    Saturated Fat 6.2 g
    31%
    Cholesterol 0.0 mg
    0%
    Sodium 283.2 mg
    11%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 4.2 g
    16%
    Sugars 6.8 g
    27%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    vinaigrette

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