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Lilly’s Table

 
 
Black & White Bean Salad
© Lillys-Table.com Photo of Carrot Dressing
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Carrot Dressing

from Black & White Bean Salad with Carrot Dressed Spring Salad, the Week of April 27, 2014.
View the previous recipe for this meal.

Carrot juice is reduced down into sweetness and whisked to become a dressing. Make this in advance to cool it. Although, the warm dressing is lovely to wilt hearty greens such as chopped kale, collards or chard.

Ingredients

  • 2 cups carrot juice
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • ¼ teaspoon salt
  • 1 pinch black pepper, to taste
  • ¼ cup olive oil, extra virgin

Serving Size: 4 People

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Preparation Instructions

Place the carrot juice in a saucepan over medium-high heat. Once it is bubbling, reduce to medium or medium-low until it is just simmering. Reduce the carrot juice down to about a 1/2 cup, usually it takes about 15-25 minutes.

Whisk in the vinegar, mustard, salt and black pepper. Slowly whisk in the olive oil until the dressing is thick.

Cool and use as a dressing.