Hands-On Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 6
2 pounds carrots, peeled and grated
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh thyme leaves
Zest and juice of 1 lemon
1 teaspoon Dijon mustard
1 large clove garlic, minced
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1. In a large bowl, toss grated carrots with parsley, thyme, and lemon zest.
2. Combine the lemon juice, mustard, garlic, oil, salt, and pepper in a medium-sized glass jar with a tight-fitting lid. Shake well to blend. Pour over salad and toss to coat well.
Per Serving: Calories: 145 | Fat: 9 g | Saturated fat: 1 g | Cholesterol: 0 mg | Sodium: 503 mg | Total carbohydrates: 15 g | Dietary fiber: 4.5 g | Sugars: 7 g | Protein: 2 g