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Holiday Carrot Salad
Recipes
Holiday Carrot Salad
6 servings
15 minutes total

Ingredients

  • 24 oz fresh baby rainbow (or baby-cut) carrots
  • ⅔ cup dried apricots, coarsely chopped
  • 4 limes, for zest/juice
  • 4 tablespoons olive oil
  • 4 tablespoons honey
  • ½ teaspoon ground mustard
  • ½ teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • ½ cup presliced green onions

Steps

    1. Bring 4 cups water to a boil for cooking carrots. Cut larger carrots into thirds and small carrots in half. Chop apricots. Grate/zest lime peel (no white; 1 teaspoon); squeeze limes for juice (¼ cup).
    2. Place carrots in boiling water and cover; cook 6 minutes (carrots will be al dente). Meanwhile, combine in medium saucepan on medium-high: zest, juice, oil, honey, red pepper, mustard, and salt; simmer 2–3 minutes, stirring occasionally, or until sauce thickens slightly.
    3. Drain carrots thoroughly. Stir carrots, apricots, and onions into dressing; cook and stir 2–3 minutes or until evenly coated. Salad may be served warm, at room temperature, or chilled.

Amount per ⅙ recipe serving: Calories 210, Total Fat 9g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 190mg, Total Carb 32g, Fiber 4g, Sugars 27g, Protein 1g, Calc 4%, Vitamin A 310%, Vitamin C 20%, Iron 10%