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Rainbow Carrots & Sugar Snaps with Sherry-Dill Vinaigrette


Slightly sweet and savory salad of carrots, sugar snap peas and slivered almonds with a Sherry dill vinaigrette.

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  • 1 ⁄4 cup slivered almonds
  • 2 cups uncooked carrots, rainbow variety, cut into 1/4-inch-thick diagonal slices
  • 1 cup uncooked sugar snap peas, strings removed
  • 1 ⁄4 cup uncooked shallots, roughly chopped
  • 2 tablespoons dill, fresh, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon sherry vinegar, or white wine vinegar
  • 1 medium garlic clove, peeled, smashed
  • 2 teaspoons honey
  • 1 ⁄2 teaspoon table salt
  • 1/4 teaspoon black pepper, freshly ground


Servings 6
Preparation time 20mins
Cooking time 28mins
Adapted from


Step 1

Preheat oven to 350°F.

Place almonds on a baking sheet; bake 5 minutes. Stir almonds and continue baking until just golden, monitoring oven, 5 to 8 minutes. Remove from baking sheet; let cool.

Meanwhile, in a medium saucepan, bring 1 quart water to a boil over high heat. Add carrots; cook 1 minute (cook an additional minute if you like your carrots tender). Add sugar snaps; cook until just bright green, 2 minutes. Drain vegetables; rinse under cold water to stop cooking and shake out all excess water.

In a medium bowl, combine blanched vegetables, shallots, dill, oil, vinegar, garlic, honey, salt and pepper; toss to combine and then sprinkle with toasted almonds (remove garlic clove, if desired).

Serving size: 1/2 cup

2 WW Smart Points per serving

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