• 3 Ratings

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Fall 2004

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Chill until serving time.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

90 calories; protein 0.7g 1% DV; carbohydrates 6.3g 2% DV; exchange other carbs 0.5; dietary fiber 1.7g 7% DV; sugars 2.9g; fat 7.2g 11% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 9252.6IU 185% DV; vitamin c 7.4mg 12% DV; folate 14.6mcg 4% DV; calcium 23.5mg 2% DV; iron 0.3mg 2% DV; magnesium 8.2mg 3% DV; potassium 199.6mg 6% DV; sodium 184.3mg 7% DV; thiaminmg 4% DV.

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/23/2012
Crunch taste sensation! Ready in minutes. Definitely a do again. Read More
Rating: 5 stars
10/30/2011
This salad is so simple and delicious not to mention affordable. I make the whole thing in my Cuisinart from shredding the carrots to chopping the dill and scallions to mixing the vinaigrette. Can't wait to try it on some tuna melts as recommended. Read More
Rating: 5 stars
10/30/2011
simple refreshing and delicious! Read More
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