Lemony Carrot Salad with Dill

3 Reviews
From: EatingWell Magazine Fall 2004

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.

Ingredients 4 servings

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  • 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
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons chopped scallions
  • 2 cups grated carrots, (4 medium-large)

Preparation

  • Active

  • Ready In

  1. Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Chill until serving time.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 90 calories; 7 g fat(1 g sat); 2 g fiber; 6 g carbohydrates; 1 g protein; 15 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 9253 IU vitamin A; 7 mg vitamin C; 23 mg calcium; 0 mg iron; 184 mg sodium; 200 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 1/2 fat

Reviews 3

July 23, 2012
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By: EatingWell User
Crunch taste sensation! Ready in minutes. Definitely a do again.
January 30, 2010
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By: EatingWell User
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.
January 08, 2010
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By: EatingWell User
simple, refreshing, and delicious!