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Carrot Salad

Prep time 10 mins
Cook time 3 mins
Yield 8 Servings

Ingredients

  • Dressing:
  • 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
  • Salad:
  • 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

Nutrition Information

  • calories 212
  • fat 18 g
  • satfat 2 g
  • protein 3 g
  • carbohydrate 11 g
  • fiber 4 g
  • cholesterol 0 mg
  • sodium 177 mg

How to Make It

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

  2. 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.

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