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    You are in: Home / Recipes / Chilled Dilled Summer Carrot Salad Recipe
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    Chilled Dilled Summer Carrot Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Cookgirl's Note:

    From This salad recipe demands those gorgeous colorful heirloom and specialty carrots available at farmers' markets, local nurseries (or your very own garden!). Use different colors of carrots for a beautiful presentation on your picnic table!

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    Units: US | Metric

    • 2 cups organic carrots, unpeeled and sliced lengthwise in half and then crosswise in half (orange, white, rainbow, indigo, etc.)
    • 1/2 cup thinly sliced shallots (for a less pronounced onion taste use shallots) or 1/2 cup red onion, diced small (for a less pronounced onion taste use shallots)



    1. 1
      Note: If the carrots are large you'll need to quarter then lengthwise.
    2. 2
      Lightly steam or parboil the carrots until just tender but still crisp. (It's better to steam than to parboil to maintain the nutrients.).
    3. 3
      Drain and then immediately rinse with cold water to stop the carrots from cooking. Set aside to drain.
    4. 4
      Meanwhile, whisk together the olive oil, vinegar, salt and pepper.
    5. 5
      Place the drained carrots and onions on a serving platter or in a large salad bowl.
    6. 6
      Pour the dressing over the carrots and onions. Toss.
    7. 7
      Cover and chill at least 3 hours.

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    Nutritional Facts for Chilled Dilled Summer Carrot Salad

    Serving Size: 1 (33 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 45.7
    Calories from Fat 30
    Total Fat 3.4 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 3.2 mg
    Total Carbohydrate 3.4 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.5 g

    The following items or measurements are not included:

    organic carrots

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