facebook Recipe of the Month: Lemony Carrot Salad
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January 2018

Ingredients

  • 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 carrots, shredded
  • 1 and 1/2  tablespoons fresh dill, chopped
  • 1 tablespoon scallions, chopped

Preparation

1.  Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl.
2.  Add carrots, dill and scallions.
3.  Toss to coat.
You can cover and refrigerate for up to two days.

Nutritional Information

  • Makes 2 servings 
  • Calories: 90
  • Carbs: 6 g
  • Fat: 7 g
  • Protein: 1 g
  • Sodium: 180 mg
  • Sugar: 3 g

Adapted from: http://www.eatingwell.com/recipe/249547/lemony-carrot-salad/

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