- Serves: 4
- Ingredient Notes: Corn-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 210 cal
- 17g fat (2.5g sat)
- 20mg chol
- 210mg sodium
- 11g carb
- 5g fiber
- 4g protein
Ingredients
- 4 small carrots, peeled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup roughly chopped chives
- 1/4 cup roughly chopped flat-leaf parsley
- 1 tablespoon tarragon vinegar
- 2 teaspoons lemon juice
- 1 1/2 teaspoons finely chopped tarragon
- 2 anchovy filets
- Salt and pepper, to taste
- 8 lightly packed cups mixed greens
Directions
Using a vegetable peeler, strip long ribbons from carrots; transfer to a bowl of ice water to let curl.
Combine mayonnaise, sour cream, chives, parsley, vinegar, lemon juice, tarragon, anchovies, salt and pepper in a food processor; purée until smooth.
Drain carrots and toss together in a bowl with mixed greens. Drizzle with some of the dressing and gently toss. Reserve remaining dressing for another use.
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