Ingredients
12 medium carrots
2 tablespoons canola oil
2 tablespoons sugar
1/2 cup low-sodium chicken broth or water
1 cup seedless red grapes, cut in half
salt to taste
freshly ground black pepper

Instructions
1. Peel the carrots and slice 1/4" thick. Heat the oil, sugar and broth or water in a medium saucepan.
2. Add the carrots, bring to a simmer and cover the pan. Cook for about 10 minutes until the carrots are tender. Stir in the grapes and season with salt and pepper.

Serving Size: about 1 cup

Nutrition Information (per serving) Calories - 137
Carbohydrate - 23 g
Fat - 5 g
Fiber - 2 g
Protein - 2 g
Saturated Fat - 0 g
Sodium - 53 mg

Ingredients
For the vinaigrette:
1 tablespoon finely chopped shallots
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 tablespoon honey
2 tablespoons olive oil
salt to taste
freshly ground black pepper

For the salad:
6 cups green leaf lettuce, washed and torn into bite-size pieces
2 cups grape tomatoes
6 tablespoons diced red onion

Instructions
For the vinaigrette:
1. Place all the ingredients in a bowl and gently whisk until blended.
2. Add the salt and pepper to taste.

For the salad:
1. Toss the greens with the vinaigrette in a bowl.
2. Transfer to a serving plate and garnish with the tomatoes and red onion.
Serving Size: 1 cup of salad with 2 tablespoons of vinaigrette

Nutrition Information (per serving)
Calories - 210
Carbohydrate - 7 g
Fat - 20 g
Fiber - 2 g
Protein - 3 g
Saturated Fat - 4 g
Sodium - 277 mg