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Lemony Carrot Salad with Dill

Fall 2004, EatingWell Serves Two, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.4 (20 votes)

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.



READER'S COMMENT:
"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...
Lemony Carrot Salad with Dill Recipe

Makes: 4 servings, 1/2 cup each

Active Time:

Total Time:

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

  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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin A (130% daily value), Vitamin C (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 1/2 fat


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