Simple French carrot salad

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Name: French carrot salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 1 pound Carrots Peeled; 2 Teaspoons Dijon mustard; 1 tablespoon Fresh lemon juice; 1 1/2 tablespoons Vegetable oil; 1 1/2 tablespoons Extra virgin olive oil; 1 to 2 Teaspoons Honey; 1/4 Heaping teaspoon Salt; 1/4 Teaspoon Freshly ground pepper; 2 Tablespoons Parsley chopped; 1 Tablespoon Shallots Finely chopped

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INGREDIENTS

1 pound Carrots ; Peeled
2 Teaspoons Dijon mustard
1 tablespoon Fresh lemon juice
1 1/2 tablespoons Vegetable oil
1 1/2 tablespoons Extra virgin olive oil
1 to 2 Teaspoons Honey
1/4 Heaping teaspoon Salt
1/4 Teaspoon Freshly ground pepper
2 Tablespoons Parsley ; chopped
1 Tablespoon Shallots ; Finely chopped

Servings

INSTRUCTIONS

Grate the carrots in a food processor. Set aside.

In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.

Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

NOTES

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 4 Servings

Calories: 108
Calories from Fat: 60 (56%)

Amt Per Serving		% DV

	Total Fat 6.6g	9 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 108.2mg		4 %
Potassium 393mg		10 %
Total Carbohydrate 12.1g		4 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 8.7g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 108

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