This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The only carrots that interest me are the number you get in a diamond."
- Mae West, Actress
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.
Servings: 4 | Serving size: 1/4 cup
Cooking Time: 75 Minutes
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||fresh ground black pepper|
|1 Tbsp||maple syrup|
|2 Tbsp||balsamic vinegar|
|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.
Serving size: 1/4 cup
|Calories 66||Calories from Fat 31|
|% Daily Value|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 1g||5%|
|Vitamin A 144%||Vitamin C 4%|
|Calcium 2%||Iron 2%|
|Vitamin K 8 mcg||Potassium 150 mg|
|Magnesium 7 mg|