Lemony Carrot Salad with Dill

Still great with a substitution!

kharismatik - July 2, 2007 02:50:50 PM PST

I 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.

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Wait Until You Serve It With Fish

lesgold - August 7, 2008 11:53:24 AM PST

I 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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