Carrots and Greens with Dilly Bean Vinaigrette Bliss

A vibrant and fresh salad featuring roasted carrots, mixed greens, and a tangy dilly bean vinaigrette.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 servings

Course: Dishes

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 medium Carrots Fresh, young carrots for optimal flavor and texture.
4 cups Mixed Greens A mix of arugula, spinach or greens based on season and preference.

For the Vinaigrette

1/4 cup Dilly Beans Pickled green beans, can substitute with dill-pickled cucumber.
1/4 cup Olive Oil Extra virgin for robust flavor.
2 tablespoons White Wine Vinegar Can substitute with apple cider vinegar.
1 tablespoon Dill Fresh dill; dried dill can be used if needed.
Salt
Pepper

Equipment

Medium bowl
Whisk
serving bowl
Knife
Cutting Board

Method

Instructions

Prepare the Vinaigrette: In a medium bowl, whisk together olive oil, white wine vinegar, finely chopped dilly beans, and fresh dill. Season with salt and pepper to taste. Whisk until emulsified and creamy, about 1-2 minutes.
Warm the Dressing: Place the bowl in a warm spot or gently heat on the stove over low heat for about 1-2 minutes, stirring frequently.
Prep the Salad: Rinse and dry the carrots and mixed greens. Peel and slice carrots into sticks or rounds. Tear or chop the mixed greens into bite-sized pieces.
Combine: Pour the warm vinaigrette over the salad just before serving.
Serve: Toss gently to coat every piece in the vinaigrette and serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best flavor, use the freshest ingredients and serve the salad right after tossing for optimal crunch.

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