Lemony Carrot Salad with Dill
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 small clove garlic, minced
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 2 cups grated carrots
- 3 tablespoons chopped fresh dill
- 2 tablespoons chopped scallions
Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Chill until serving time. Cover and refrigerate for up to 2 days.
Yield: 4 servings
Calories: 92 kcal
Carbohydrates: 7 g
Dietary Fiber: 1 g
Fat: 7 g
Protein: 0 g
Sugars: 3 g
Source:
http://food.yahoo.com/recipes/eating...alad-with-dill