Tarragon Carrot Salad

In a medium saucepan, bring the carrots and 1/2 cup water to a boil. Reduce the heat and simmer, covered, until tender, about 8 minutes; drain and transfer to a medium bowl.

Meanwhile, in a small bowl, combine the orange juice, tarragon, vinegar, oil, sugar, salt and pepper; pour over the carrots. Add the onion; toss to combine.

Refrigerate, covered, until the flavors are blended, at least 2 hours. Stir in the grapes and serve.

This recipe yields 4 servings.

Per Serving: 125 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 182 mg Sodium, 28 g Total Carbohydrate, 5 g Dietary Fiber, 2 g Protein, 53 mg Calcium.

Serving Provides: 2 Fruit/Vegetables.

Points Per Serving: 2.