Carrot Salad With Peppercorns Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
VegetarianMain Ingredient
Interest Group


 Carrots1 1⁄4 Pound
 Chopped fresh tarragon/2 teaspoons dry tarragon2 Tablespoon
 Canned green peppercorns2 Tablespoon, drained
 Olive oil/Salad oil1⁄4 Cup (4 tbs)
 Lemon juice2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 825 Calories from Fat 507

% Daily Value*

Total Fat 58 g88.6%

Saturated Fat 8.2 g41.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1327.6 mg55.3%

Total Carbohydrates 76 g25.2%

Dietary Fiber 19.5 g77.8%

Sugars 27.6 g

Protein 12 g24.5%

Vitamin A 1919.7% Vitamin C 103.8%

Calcium 58% Iron 98.6%

*Based on a 2000 Calorie diet


Cut carrots into matchstick-size pieces.
In a 3- to 4-quart pan, bring 6 cups water to a boil over high heat.
Add carrots and cook until tender-crisp to bite about 2 minutes.
Drain, plunge into ice water, and stir until cool.
Then drain again.
Place carrots, tarragon, peppercorns, oil, and lemon juice in a serving bowl and mix gently.
Season to taste with salt and pepper.