Here's a light and colorful side dish that complements everything from grilled meats to a spring stew to burgers or sandwiches. It is also a perfect, budget-friendly dish for an outdoor party buffet table or potluck as it won't lose its appeal on a warm day. For a slightly earthier flavor substitute up to half the carrots with parsnips.
Bring a large pot of salted water to a boil. Add carrots and cook until just tender, about 2 minutes. Meanwhile, whisk together oil, lemon juice, ginger, honey and salt and pepper. When carrots are done, drain and transfer to bowl with dressing. Gently fold cilantro and onions into carrots. Garnish with almonds and serve warm or at room temperature.
Per Serving:170 calories (100 from fat), 12g total fat, 1.5g saturated fat, 280mg sodium, 15g carbohydrates, (5 g dietary fiber, 7g sugar), 3g protein.
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