Lemony Carrot Salad

Lemony Carrot Salad

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

From EatingWell: Fall 2004, The EatingWell Diet (2007), EatingWell Serves Two, The EatingWell Diabetes Cookbook (2005)
Yield: 2 servings
Active Time: 10
Total Time: 10

Ingredients

  1. 1 tablespoon lemon juice
  2. 1 tablespoon extra-virgin olive oil
  3. 1/2 small clove garlic, minced
  4. 1/8 teaspoon salt
  5. Freshly ground pepper, to taste
  6. 1 cup shredded carrots
  7. 1 1/2 tablespoons chopped fresh dill
  8. 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.

Tips & Notes

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

Nutrition

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 (186% daily value).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 1/2 fat