Carrot Salad
Ingredients
Salad
-
4
large
Carrots (peeled and finely grated)
-
¼
cup
Pine nuts
-
3
medium
Green onions (optional, chopped)
-
¼
cup
Fresh parsley (chopped)
Dressing
-
¼
cup
Extra virgin olive oil (divided into 3 tbsp and 1 tbsp)
-
1½
tbsp
Lemon juice
-
1
tbsp
Whole grain mustard (or Dijon mustard)
-
1
tbsp
Honey (optional)
-
¼
tsp
Sea salt (to taste)
-
¼
tsp
Black pepper (to taste)
Instructions
- Whisk together 3 tablespoons of olive oil, lemon juice, mustard, honey, salt, and pepper in a small bowl to make the dressing.
- Heat the remaining tablespoon of olive oil in a small skillet over low heat and toast the pine nuts until lightly browned and fragrant.
- In a large bowl, combine the grated carrots, toasted pine nuts, green onions (if using), and parsley.
- Pour the dressing over the salad and mix to combine, adjusting salt and pepper to taste.
- Refrigerate the salad for 20-30 minutes to let the flavors develop if time allows.
Nutrition Facts (estimated)
Servings
4
Calories
214
Total fat
19.7g
Total carbohydrates
9.7g
Total protein
2.4g
Sodium
0mg
Cholesterol
0mg
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