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

 
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