* Carrots should be peeled and cut into 2" X 1/4" julienned pieces. ~- Place carrots in a large skillet. Add water to cover. Cover skillet and heat to boiling. Boil until carrots are crisp tender, about 3 minutes. Meanwhile, whisk remaining ingredients in a small bowl until smooth. Drain carrots and toss with vinaigrette. Serve warm or at room temperature or refrigerate and serve cold. 90 calories per serving.