Carrot Salad

Carrot Salad Recipe
8 Servings

Cost per Serving:



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1/4 cup lemon juice
Zest of 1 lemon
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper
1/2 cup olive oil
2 ounces sliced almonds
2 10-oz. bags shredded carrots
1 sweet onion (such as Vidalia), finely chopped
1/2 cup chopped flat-leaf parsley


Prep: 10 Minutes
Cook: 3 Minutes

Make dressing: Whisk together lemon juice and zest, mustard, garlic, salt and pepper. Drizzle in olive oil, whisking constantly. Set aside.

Make salad: In a heavy skillet over medium-high heat, toast almonds until golden, about 3 minutes, stirring often. Immediately remove to a bowl and let cool.

I n a separate bowl, toss together shredded carrots, onion and parsley. Toss with dressing. Sprinkle almonds over top just before serving.

Created date

May 2008

Nutritional Information

Calories 212
Fat 18 g
Satfat 2 g
Protein 3 g
Carbohydrate 11 g
Fiber 4 g
Cholesterol 0 mg
Sodium 177 mg