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Carrot Rosemary Vinaigrette
Servings = 4 | Serving size =1/4 cup
This recipe can be multiplied by 2.
This healthy salad dressing recipe keeps well in the refrigerator for up to 72 hours.
| 6 ounces | carrots (peeled and diced) |
| 1 tsp | dried rosemary |
| 1/8 tsp | salt |
| 1/8 tsp | fresh ground black pepper |
| 1 Tbsp | maple syrup |
| 2 Tbsp | balsamic vinegar |
| 1/2 cup | water |
| 1 Tbsp | olive oil |
Preheat the oven to 350°F before dicing the carrots.
Place the diced carrots, rosemary, salt, black pepper, maple syrup and water in a sauce pan. Cover and place in the oven for about one hour until the carrots are soft.
Remove and puree using a stick blender or conventional blender. Add the 1 tablespoon olive oil as you puree the dressing. If the dressing is too thick, add water one tablespoon at a time.
Chill.
Nutrition Facts
Serving size: 1/4 cup | Servings 4
Calories 66 | Calories from Fat 31
Amount Per Serving (% Daily Value)
Total Fat 4g (5%) | Saturated Fat 1g (3%)
Monounsaturated Fat 3g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 106 mg (4 %)
Total Carbohydrates 8g (3%) | Sugars 6g
Dietary Fiber 1g (5%) | Protein 0g
Vitamin A 144% | Vitamin C 4 % | Calcium 2% | Iron 2%
Vitamin K 8 mcg | Potassium 150 mg | Magnesium 7 mg
"The only carrots that interest me are the number you get in a diamond."
-
Mae West, Actress
The refrigerator light goes on...
This is a fabulous, healthy salad dressing recipe that is so easy to make and so good for you. Toss this with mixed greens and veggies and about a tablespoon of a crunchy nut like slivered almonds or toasted soy beans.