Lemony carrot salad with dill
Tangy lemon flavors combined with crisp carrots and aromatic dill in this refreshing salad. A zesty and herb-infused dish perfect for any meal.
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:
- Combine orange juice, broth, and cornstarch in a small bowl by mixing them with a whisk. In a large nonstick skillet, heat oil over medium-high heat. Put in the carrots and cook while stirring continuously until they become slightly soft, which should take around 3 minutes. Then, add the juice mixture to the carrots, together with butter and salt. Cover the skillet and keep cooking, stirring from time to time, until the butter is fully melted and the carrots are soft, approximately 5 to 6 minutes.
Summary:
- Calories: 345 kcal
- Fat: 28 g
- Protein: 3 g
- Carbs: 25 g
- Potassium: 802 mg
- Magnesium: 34 mg