By: EatingWell
Servings: 2
Yield: 2 servings
Total Time: 10 minutes
Prep Time: 10 minutes
To Make Ahead: Cover and refrigerate for up to 2 days
Recipe Description:
Tangy lemon and fresh dill make a bright dressing for shredded carrots.
Recipe 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 shredded carrots
- 1 1/2 tablespoons chopped fresh dill
- 1 tablespoon chopped scallion
Recipe Steps:
- Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl. Add carrots, dill and scallion; toss to coat.
Recipe Nutrition:
Per serving:
90 calories; 7 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0
mg cholesterol; 6 g carbohydrates; 1 g protein; 2 g fiber; 184 mg
sodium; 198 mg potassium
Nutrtion Bonus: Vitamin A (186% daily value).
1/2 Carbohydrate Servings
Exchanges: 1 vegetable, 1 1/2 fat
