Wednesday, July 8, 2009
Ingredients: 3 cups of carrots, shredded, 1/4 cup of green onions, chopped ,1/4 cup chopped parsley, 2 tablespoons minced orange zest?1/2 cup light sour cream, 1/4 cup blueberry vinegar (preferably low-acid, 4.5%), 2 tablespoons fresh squeezed orange juice, 1/4 cup sugar, 1/2 teaspoon ground cloves, Salt, Fresh ground black pepper, 1 pint fresh blueberries, Orange slices for garnish
Directions:In a large bowl, toss together the carrots, onion, parsley and orange zest. In a small bowl, whisk together the sour cream, vinegar, orange juice, sugar and cloves. Pour the dressing over the carrot mixture and toss until well coated. Taste and then season with salt and pepper. Toss with the blueberries. Garnish with orange slices and serve.
Nutritional information: 0.8 protein, 1.2 fat, 7.8 carbohydrates, 218 sodium
Recipe by Chef David Hendriks, Trident Medical Center
Summerville Journal Scene is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. We do not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not Summerville Journal Scene.
© 2014 Trident Health.