Photographer: Burris, Ken
Publish Date: 2008-10-01
Yield: 4 servings, 1/2 cup each
Total Time: 15 minutes
Prep Time: 15 minutes
To Make Ahead: Cover and refrigerate for up to 2 days.
Carrots are great keepers, so this makes a handy, refreshing salad when you haven't had time to shop for fresh greens. It brightens up a tuna sandwich too.
- 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, (4 medium-large)
- 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.
Per serving: 90 calories; 7 g fat (1 g saturated fat, 5g 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 (130% daily value), Vitamin C (15% dv).
Exchanges: 1 vegetable, 1 1/2 fat
Carbohydrate Servings: 1/2
- Degree of Difficulty
- Special Health Consideration(s)
- Low Calorie
- Low Carb
- Low Sat Fat
- Low Sodium
- Heart Healthy
- Diabetes Appropriate
- Healthy Weight
- Seasons & Occassions
- Fourth of July
- No Cook
- Dish Type(s)
- Side Dishes
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.