Carrot Salad
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
-
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.
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