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Lemony Carrot Salad with Dill
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. 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
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped scallions
Nutrition Info
Per Serving
- Calories: 92 kcal
- Carbohydrates: 7 g
- Dietary Fiber: 1 g
- Fat: 7 g
- Protein: 0 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Chill until serving time.
Yield: 4 servings
3. Still Hungry?
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.
Notes:
Make Ahead Tip
Cover and refrigerate for up to 2 days.
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Still great with a substitution!
kharismatik - July 2, 2007 02:50:50 PM PSTI unfortunately discovered that I had less than two tablespoons of lemon juice, (that\'s what I get for cooking with a headache) so I substituted a teaspoon of finely chopped ginger for the second tablespoon. And wow! Was still pleasantly citrusy, but also had that particular spicy kick only ginger has. I\'d definitely make this again.
7 of 7 found this review helpful.
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Not So Yummy with lemon
Jerry - April 29, 2009 04:04:00 AM PSTLemon adds a sour taste to it.
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Wait Until You Serve It With Fish
lesgold - August 7, 2008 11:53:24 AM PSTI made this salad with blackened tuna steaks, rice, and peas and carrots. I used our local grocery store, Publix, frozen tuna steaks, Vigo Basmati rice, and Publix\'s frozen peas and carrots. Not only was the whole dish low-calorie, but healthy as well. Don\'t forget the fresh lemon for the fish!
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