Carrot Vinaigrette Salad Dressing
Baby food carrots are the secret ingredient in this sweet and tangy dressing for salads or veggies.
Counts as*
- Raw VegetableCounts as a serving of Raw Vegetable
Serving Size
Makes 6 2-TBSP servings
What you'll need
1 4.5-ounce (128ml) jar baby food pureed carrots (Junior, not strained)
2 Tablespoons seasoned rice vinegar
1 Tablespoons olive oil
¼ teaspoon dried dill
Salt and pepper to taste
What to do
Pour carrots into a small bowl. Pour rice vinegar into carrot food jar, cover and shake in order to loosen any remaining carrots. Add vinegar to carrots in the bowl, along with olive oil, dill, salt and pepper. Mix with a whisk or fork until well combined. Can be stored covered, in the refrigerator, for a week.
Per 2-Tablespoon Serving
Calories: 25
Protein: 0 g
Carbohydrate: 1.5 g
Fat: 2 g
