Try this Carrot Salad in Basil Vinaigrette recipe, or contribute your own.Suggest a better description
In a small bowl, whisk together all ingredients except the carrots. Once emulsified, pour over the shredded carrots and combine well. Taste and adjust seasoning if necessary.
This dish is yummy right away or after refrigeration. FYI, although we didn’t have the chance to find out, the original recipe’s author says that the carrots become soft after long refrigeration.
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|Serving Size: 1 Recipe (141g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 121 (70%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 446.4mg||15 %|
|Potassium 401.9mg||11 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 9.7g|
|Protein 1.7g||2 %|
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Calories per serving: 173
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