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Rainbow Carrots and Sugar Snaps with Sherry-Dill Vinaigrette

weightwatchers.com
serves 6
Ingredients
  • slivered almonds, ¼ cup(s)
  • uncooked carrot(s), 2 cup(s), rainbow variety, cut into 1/4-inch-thick diagonal slices
  • uncooked sugar snap peas, 1 cup(s), strings removed
  • uncooked shallot(s), ¼ cup(s), roughly chopped
  • dill, 2 Tbsp, fresh, chopped
  • olive oil, 1 Tbsp
  • sherry vinegar, 1 Tbsp, or white wine vinegar
  • garlic clove(s), 1 clove(s), medium, peeled, smashed
  • honey, 2 tsp
  • table salt,½ tsp
  • black pepper, ¼ tsp, freshly ground​
Picture
Preparation
1) Preheat oven to 350°F.
2) Place almonds on a baking sheet; bake 5 minutes. Stir almonds and continue baking until just golden, monitoring oven, 5-8 minutes. 3) Remove from baking sheet; let cool.
4) Meanwhile, in a medium saucepan, bring 1 quart water to a boil over high heat. Add carrots; cook 1 minute (cook an additional minute if you like your carrots tender). Add sugar snaps; cook until just bright green, 2 minutes. Drain vegetables; rinse under cold water to stop cooking and shake out all excess water.
4) In a medium bowl, combine blanched vegetables, shallots, dill, oil, vinegar, garlic, honey, salt and pepper; toss to combine and then sprinkle with toasted almonds (remove garlic clove, if desired).
Serving size: 1/2 c
​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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