Dijon shredded carrot salad

Yield: 4 servings

Measure Ingredient
2 tablespoons Lemon juice
1 teaspoon Dijon mustard
1 tablespoon Extra virgin olive oil
2 \N Garlic cloves; minced
1½ tablespoon Parsley
6 smalls Carrots; grated (sweetest you can find!)
1 bunch Arugula torn into bite-size pieces

Whisk together lemon juice, mustard and olive oil. Blend in garlic and parsley. Pour dressing over grated carrots and toss to coat well. Serve over arugula.

Calories per serving: 78 Grams of fat: 5 % Fat calories: 57 Cholesterol: 0 mg Grams of fiber: 2⅕ Adapted by Karen Mintzias, from a recipe in: "Delicious!" (June 1995) Submitted By KAREN MINTZIAS On 06-06-95

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