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Cook'n with Betty Crocker 
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Zucchini and Carrot Salad* |
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Serves: 4 Print this RecipeServing size: about 1/2 cup Julienned ribbons of carrot, zucchini, and fennel in a delightful Dijon vinaigrette. 2 medium carrots, peeled and julienned 1 medium zucchini, julienned 1/2 medium fennel bulb, core removed and julienned 1 tablespoon fresh orange juice 2 tablespoons Dijon style mustard 3 tablespoons olive oil 1 teaspoon white wine vinegar 1/2 teaspoon dried thyme 1 tablespoon finely minced parsley 1/2 teaspoon (dash) salt Fresh ground pepper 1/4 cup chopped walnuts 1 head (medium) romaine lettuce, washed and leaves separated 1. Place julienned vegetables in a medium bowl and set aside. 2. Combine remaining ingredients, except walnuts and lettuce, and mix well. Pour dressing over vegetables and toss. Add walnuts and mix again. Refrigerate until ready to serve. 3. To serve, line a bowl or plates with lettuce leaves, and spoon salad on top. EXCHANGES Vegetable 2 Fat 3 NUTRITION FACTS Calories 181(Calories from Fat 137) Total Fat 15 grams Saturated Fat 2 grams Cholesterol 0 milligrams Sodium 155 milligrams Total Carbohydrate 10 grams Dietary Fiber 5 grams Sugars 4 grams Protein 3 grams *This recipe is high in fat. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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