Carrot Salad Recipe #11391
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!
by Tebo
½ day | 15 min prep
SERVES 4 -6
- 4 large carrots
- 3 tablespoons lemon juice
- 3 tablespoons vegetable oil
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons chopped fresh parsley (or cilantro)
- salt
- lettuce leaf
- Peel and grate the carrots (in a food processor if possible).
- Whisk lemon juice, oil, sugar, mustard& pepper.
- Add carrots and parsley and toss well.
- Cover and refridgerate up to 8 hours.
- Season with salt and serve on lettuce lined plate or bowl.
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5 stars