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Rainbow Carrot Salad
This crunchy and fresh rainbow carrot salad is every-bunnies favorite.
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Recipe - Welcome
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Rainbow Carrot Salad
Prep Time20 Minutes
Servings4
0
svg/info/recipe-calories Created with Sketch. Calories130
Ingredients
1 lb rainbow carrots, peeled
2 Tbs extra virgin olive oil
1 Tbs lemon juice, freshly squeezed
1 Tbs white wine vinegar
1 tsp Maille® Dijon Original Mustard
1/2 tsp salt
1/4 tsp sugar
2 Tbs goat cheese crumbles
1 Tbs fresh chervil sprigs
Directions
  1. Using a peeler, cut the carrots into ribbons. 
  2. In a small bowl, combine the olive oil, lemon juice, vinegar, mustard, salt and sugar. 
  3. Pour it over the carrots, and toss to coat. Add to a serving bowl. Top with goat cheese and chervil.
Nutritional Information

Per Serving: 

Calories: 130, Fat: 8 g (2 g Saturated Fat), Cholesterol: 5 mg, Sodium: 400 mg, Carbohydrates: 12 g, Fiber: 3 g, Protein: 2 g.  

20 minutes
Prep Time
0 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
130
Calories

Shop Ingredients

Makes 4 servings
1 lb rainbow carrots, peeled
Not Available
2 Tbs extra virgin olive oil
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Brookshire's Olive Oil, Extra Virgin - 8.5 Fluid ounce
$3.48$0.41/fl oz
1 Tbs lemon juice, freshly squeezed
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Brookshire's 100% Juice, Lemon - 15 Ounce
$1.98$0.13/oz
1 Tbs white wine vinegar
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Brookshire's White Vinegar, Distilled - 16 Fluid ounce
$1.18$0.07/fl oz
1 tsp Maille® Dijon Original Mustard
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Brookshire's Mustard, Dijon - 12 Ounce
$2.48$0.21/oz
1/2 tsp salt
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Brookshire's Table Salt - 26 Ounce
$0.68$0.03/oz
1/4 tsp sugar
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Brookshire's Extra Fine Granulated Sugar - 2 Each
$1.78$0.89 each
2 Tbs goat cheese crumbles
Not Available
1 Tbs fresh chervil sprigs
Not Available

Nutritional Information

Per Serving: 

Calories: 130, Fat: 8 g (2 g Saturated Fat), Cholesterol: 5 mg, Sodium: 400 mg, Carbohydrates: 12 g, Fiber: 3 g, Protein: 2 g.  

Directions

  1. Using a peeler, cut the carrots into ribbons. 
  2. In a small bowl, combine the olive oil, lemon juice, vinegar, mustard, salt and sugar. 
  3. Pour it over the carrots, and toss to coat. Add to a serving bowl. Top with goat cheese and chervil.