Tangy Carrot and Tomato Salad
This colorful salad is perfect with a grilled steak for a summer dinner. Serve it with some grilled cheese bread for the finishing touch.
Vegetarian, Low-calorie, Low-fat
INGREDIENTS | SERVES 8
- 1 (16-ounce) package baby carrots
- 1 pint grape tomatoes
- 1 green bell pepper, chopped
- ½ cup sugar
- ¼ cup apple-cider vinegar
- ⅓ cup olive oil
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Dijon mustard
- 8 cups mixed lettuces
In medium saucepan, place carrots; cover with cold water. Bring to a boil over high heat; reduce heat to medium and simmer for 4 to 7 minutes until carrots are tender when pierced with fork. Immediately drain and cover with cold water.
Drain again and combine with tomatoes and bell pepper in serving bowl.
In small bowl, combine sugar, vinegar, olive oil, Worcestershire sauce, and mustard and mix well until blended.
Pour over carrot mixture; cover and refrigerate for 1 hour. When ready to eat, toss with lettuces and serve.
PER SERVING Calories: 170 | Fat: 10 g | Protein: 1.5 g | Sodium: 65 mg | Carbohydrates: 21 g | Fiber: 3 g
Cooked Versus Uncooked Carrots
Cooking carrots helps break down the cell structure and fiber in the vegetable and makes the nutrients — especially beta carotene, a precursor to vitamin A — more available to your body. The cooked vegetable is also sweeter than it is when raw, because sugars are readily available to interact with taste buds on your tongue.
