Carrot Salad

This makes a tasty (and healthy!) side dish. It comes together quickly, and is best served chilled so you can make it ahead of time. The crunch of the carrots makes for a nice change from boring everyday salad greens. As always, the dressing can be adapted to taste. I’m dreaming about adding lentils in the mix the next time I make it for a light and complete summer meal.

Recipe adapted from David Lebovitz
Makes about 3 cups of dressed salad

  • 6 medium carrots (or premade bag of finely shredded carrots)
  • 1 scant tsp each chopped parsley and chives
  • Juice from half a lemon
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil
  • salt and pepper to taste

Peel and wash carrots. Shred them in a food processor or grater. Add shredded carrot to large bowl. Finely chop herbs, and add to carrot mixture. In a small bowl or jar, mix together lemon juice, red wine vinegar, Dijon mustard, olive oil, salt, and pepper. Once dressing is mixed completely, add to carrots and stir the carrots are evenly coated. Enjoy!