Recipe Time
Prep:
10 Minutes
Cook:
3 Minutes
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
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
Preparation
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.
Note:
May 2008
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