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Carrot Salad With Peppercorns Recipe
|Carrots||1 1⁄4 Pound|
|Chopped fresh tarragon/2 teaspoons dry tarragon||2 Tablespoon|
|Canned green peppercorns||2 Tablespoon, drained|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
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
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.