Crunchy carrots and shallots get tossed with Sicilian Lemon Balsamic, Garlic Infused Olive Oil and fresh chives. It’s a bright little side for days when the salad bowl has seen enough lettuce.

I N G R E D I E N T S :

• ¾ lb medium carrots
• 1 small shallot
• 2 tablespoons Rocky Mountain Olive Oil Sicilian Lemon White Balsamic Vinegar
• 3 Tablespoons Rocky Mountain Olive Oil Garlic Infused Olive Oil
• salt and pepper to taste
• 2 tablespoons chives

D I R E C T I O N S :

Wash and peel the carrots and cut into a fine julienne. Finely dice the shallot and thinly slice chives (after washing).

In a small bowl, add the shallot, Lemon Balsamic Vinegar, and Garlic Infused Olive Oil. Season with salt and pepper to taste and whisk to combine.

In a larger bowl, add the carrots and lightly salt. Add the vinaigrette and toss well.

Let marinate for 5 to 10 minutes. Taste and adjust seasonings.Pile the carrots onto a serving platter and sprinkle with chives before serving.

N U T R I T I O N A L   I N F O :

Estimated per serving: 136 calories • 1g protein • 11g carbs • 10g fat • 62mg sodium

Based on 4 equal servings and a standard balsamic vinegar reference. Excludes salt and pepper added to taste. Estimates may vary by ingredient brand and portion size.