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Salad: Carrot Salad with Dill

Source of Recipe

The New Family Cookbook For People with Diabetes


List of Ingredients

1 pound carrots (about 7), peeled and thinly sliced
1/2 cup finely chopped red or Spanish onion
1-1/2 tablespoons canola or corn oil
1 tablespoon sherry or champagne vinegar
1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper


Recipe

Cook the carrots in boiling water or in a steamer until crisp-tender, about 4 minutes. Rinse with cold water; drain.
Combine the carrots and onion in a medium bowl.
Combine the oil, vinegar, dill, sugar, salt and pepper in a small bowl; mix well. Toss with carrot mixture. Chill before serving.

Calories: 73
Protein: 1 g
Sodium: 246 mg
Cholesterol: 0 mg
Fat: 4 g
Carbohydrates: 10 g
Exchanges: 2 Vegetable, 1/2 Fat
YIELD: 3 Cups - 6 Servings