Lemony Carrot Salad with Dill
http://www.eatingwell.com/recipes/lemony_carrot_salad_with_dill.html
From EatingWell: Fall 2004, EatingWell Serves Two, The EatingWell Diabetes Cookbook (2005)Carrots are great keepers, so this makes a handy, refreshing salad when you haven't had time to shop for fresh greens. It brightens up a tuna sandwich too.
4 servings, 1/2 cup each | Active Time: 15 minutes | Total Time: 15 minutes
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 small clove garlic, minced
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 2 cups grated carrots, (4 medium-large)
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped scallions
Preparation
- Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Chill until serving time.
Nutrition
Per serving : 90 Calories; 7 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 6 g Carbohydrates; 1 g Protein; 2 g Fiber; 184 mg Sodium; 198 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 1/2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.