Low-Carb Citrusy Green Bean & Carrot Salad
A simple Low-Carb summer side dish that is made with steamed fresh green beans and tender carrots. A very tasty and definitely low-carb recipe, and one you can enjoy making during the summer or all year long!
- Yield: 10 Servings 1x
Ingredients
Units
Scale
- 1 1/2 pounds green beans
- 2 medium carrots
- 2 small shallots
- 1/2 cup white wine vinegar
- 1 cup extra virgin olive oil
- 2 tablespoon lemon juice
- 2 tablespoon low sugar orange marmalade – the Polaner with extra fiber is the lowest sugar I’ve found
- 2 tablespoon sugar‑free imitation honey (or sweetener of choice to equal 2 tablespoons sugar)
- 1/2 teaspoon liquid stevia extract
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Pinch the ends off your green beans, and, if you like, cut them into pieces (I think they look nice whole.) Peel your carrot, and slice it quite thin. Put both in a microwaveable casserole with a lid, or a microwave steamer, add a few tablespoons of water, and nuke on high for 7 minutes, or until the beans are bright green and tender‑crisp.
- While the beans and carrot are cooking, peel your shallot, halve it, and slice it paper‑thin.
- Put everything else in your blender, and run it for a minute. This, of course, is your dressing.
- When the beans and carrots are steamed, uncover them immediately to stop the cooking. Put them in a non‑reactive bowl and add the shallot and the dressing. Toss everything together well. Refrigerate, and let the salad marinate for at least several hours before serving.
Nutrition
- Calories: 224
- Fat: 22g (83.7% calories from fat)
- Carbohydrates: 8g (5g Net Carbs)
- Fiber: 3g
- Protein: 1g
