Carrot Vinaigrette With Rosemary And Walnut Oil

By Molly O'Neill

Total Time
5 minutes
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Toss with grilled chicken and walnuts or use as a sauce for shrimp or scallops.

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Ingredients

Yield:Four servings
  • 1cup carrot juice (see recipe)
  • 1teaspoon fresh lemon juice
  • 2teaspoons chopped fresh rosemary
  • 2teaspoons walnut oil
  • ½teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

45 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 147 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the carrot juice in a medium-size bowl. Whisk in the lemon juice, rosemary, walnut oil, salt and pepper. Taste and adjust seasoning if needed.

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Vicki

Very nice flavor combo. Used this on bow-tie pasta with toasted walnuts. It made a tasty pasta salad. However, it was too runny. I might try it again, reducing the carrot juice substantially before mixing together. It wouldn't be bad to boost the carrot flavor too.

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