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​

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
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