From Paulette Vickery's Recipe Collection

WW: TARIGON CARROT SALAD

salads, vegetables

5 each carrots, sliced
1/4 cup orange juice
1 teaspoon dried tarrigon
1 tablespoon tarigon wine vinegar
1 teaspoon olive oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 each onion, chopped
1 1/2 cup small grapes, halved

In medium sauce pan bring carrots and 1/2 cup water to a boil. Reduce heat and simmer covered, about 8 minutes. Drain, and transfer to a medium bowl. In a small bowl combine orange juice, tarrigon, vinegar, oil, sugar, salt, and pepper. Pour over carrots. Add onion, and toss to combine. Refrigerate covered, until flavors are blended, at least 2 hours. Stir in grapes, and serve. Per serving: calories 125, total fat 2 G, saturated fat 0 G, cholesterol 0 MG, sodium 182 MG, carbohydrate 28 G, fiber 5 G, protein 2 G, calcium 63 MG, points 2.

Yield: 4 servings




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