Onion and Carrot Salad
4 servings
2 Tsp Olive oil
4 Cups Small white onions, pared, leaving root ends intact
2 Medium Carrots, pared and julienned
1/2 Cup Balsamic or white wine vinegar
1/2 Cup Tomato Juice
1/4 Cup Dark raisins
2 tsp Granulated sugar
1/4 tsp Freshly ground black pepper
1/4 tsp Dried Thyme leaves
1/4 tsp Dried Marjoram leaves
2 small Bay leaves
2 tsp Finely chopped fresh parsley
Place large nonstick skillet with lid over medium-heat heat 30 seconds; add oil and heat 30 seconds more. Add onions and carrots; cook, stirring frequently, just until lightly browned, about 8 minutes.
Add vinegar, tomato juice, raisins, sugar, pepper, thyme, marjoram and bay leaves. Reduce heat to low; cover and simmer until carrots and onions are tender, stirring occasionally, about 10 minutes. (There should be just enough thick sauce to coat vegetables.)
Turn into serving dish; cover and refrigerate until chilled. Remove bay leaves; sprinklle with parsley and serve
Servings: 1 Cup
128 Calories, 3 gram Fat, 26 gram Carbs
Home How I got Here My Progress Stretching Receipes
Stories WarmUp Amazon Healtht/Nutritional