Lemony Carrot Salad
http://www.eatingwell.com/recipes/lemony_carrot_salad.html
From EatingWell: Fall 2004, The EatingWell Diet (2007), EatingWell Serves Two, The EatingWell Diabetes Cookbook (2005)Tangy lemon and fresh dill make a bright dressing for shredded carrots.
2 servings | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 small clove garlic, minced
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1 cup shredded carrots
- 1 1/2 tablespoons chopped fresh dill
- 1 tablespoon chopped scallion
Preparation
- Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl. Add carrots, dill and scallion; toss to coat.
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