Lemony Carrot Salad with Dill
Carrots are great keepers, so this makes a handy, refreshing salad when you havenâ€™t had time to stop for fresh greens. It brightens up a tuna sandwich too.
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
Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add carrots, dill and scallions; toss.
Makes 4 servings, 1/2 cup each.
Per serving: 90 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 6 g carbohydrate; 1 g protein; 2 g fiber; 184 mg sodium.
Use a salt substitute to reduce sodium content.