Carrot Salad

Tebo's Note:

This is a nice change from a regular salad. It makes a nice side dish. Raisins could be added if desired. To save time, make this in the morning and serve it at night!

• Total Time: 8 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 4

• 4 large carrots
• 3 tablespoons lemon juice
• 3 tablespoons vegetable oil
• 1 teaspoon sugar
• 1 teaspoon Dijon mustard
• ½ teaspoon freshly ground pepper
• 2 tablespoons chopped fresh parsley (or cilantro)
• salt
• lettuce leaf

Directions:

1. Peel and grate the carrots (in a food processor if possible).
2. Whisk lemon juice, oil, sugar, mustard& pepper.
3. Add carrots and parsley and toss well.
4. Cover and refridgerate up to 8 hours.
5. Season with salt and serve on lettuce lined plate or bowl.

Reviews

[Mini Ravindran]

Wonderful and so easy ! This came out well. Also because its potassium enriched and low in cals. Thank you Tebo for sharing this and also for taking time to send me your comments. Since you liked "Potato and Egg Salad for the Lazy", try this "Chickpeas, Tomato and Walnut Salad". I really like the recipes which are easy to make, nutritious and taste great !! You stay in a beautiful country and I am going to be there next year. Smiles Mini

[Kree]

This was a delicious carrot salad! I made it as directed, except that I left out the parsley because I didn't have any on hand. It was so easy, especially when grating the carrots in a food processor. The flavors all mingled very well together, and it was a nice change from mayonnaise-based salads. I have a feeling I'll be making this frequently!

[Lucky in Bayview]

Healthy and easy. I'll use a bit less sugar next time and look forward to trying cilanto and other add-ins next time. Thanks for posting.