Carrot salad with honey-lemon dressing

Delight in the refreshing flavors of this vibrant carrot salad dressed with a zesty honey-lemon dressing. A harmonious blend of sweet and tangy notes awaits in every bite.

Ingredients:

• ½ cup orange juice
• ½ cup reduced-sodium chicken broth
• 1 teaspoon cornstarch
• 2 teaspoons extra-virgin olive oil
• 2 10-ounce bags shredded or julienne-cut carrots
• 1 teaspoon butter
• ¼ teaspoon salt

Instructions:

1. Combine orange juice, broth, and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook while stirring continuously, until slightly tender, for approximately 3 minutes. Pour the juice mixture over the carrots, then add butter and salt. Cover and cook further, stirring occasionally, until the butter has melted and the carrots are soft, for about 5 to 6 minutes.

Summary:

• Calories: 807 kcal
• Fat: 48 g
• Protein: 11 g
• Carbs: 97 g
• Potassium: 1834 mg
• Magnesium: 131 mg