Ingredients
-
2 bunches
carrots
, with tops
-
1/2 cup
toasted, chopped
walnuts
Dressing
-
1/4 cup
olive oil
-
2 tbsp
sherry
vinegar
-
1 tbsp
granulated sugar
-
1
garlic clove
, minced
-
1/4 tsp
salt
-
pinch
hot pepper flakes
Instructions
- Whisk ingredients for dressing in a large bowl until smooth.
- Cut off carrot tops, then wash and dry well. Finely chop leaves and tender stems. Set heartier stems aside. (The leaves and tops should measure about 2 cups.) Stir into dressing.
- Julienne carrots, then stir into bowl with dressing. Refrigerate for at least 1 hr. Stir in walnuts before serving.
Nutrition (per serving)
- Calories
- 275,
- Protein
- 4 g,
- Carbohydrates
- 16 g,
- Fat
- 23 g,
- Fibre
- 4 g,
- Sodium
- 219 mg.
Kitchen tip: Bundle the hearty carrot stems you’d normally throw with butcher’s twine and freeze. Add to onions when cooking your next batch of soup. Remove and discard before serving, as they can be tough to chew.
