Lemony Carrot Salad

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Tangy lemon and fresh dill make a bright dressing for shredded carrots.

 Lemony Carrot Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 10 minutes

  • 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

Directions
  1. Cover and refrigerate for up to 2 days

  2. 2 servings

  3. Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl. Add carrots, dill and scallion; toss to coat.


Nutritional Facts

Servings
2
Per serving
Calories
90
Carbohydrates
6g
Fat
7g
Saturated Fat
1g
Monounsaturated Fat
5g
Protein
1g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
198mg
Sodium
184mg
Added Sugars
0g
Exchanges
1/2 nonstarchy vegetable
1 1/2 fat
Carbohydrate Servings
1/2
Vitamin A (186% daily value).

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