Carrot-Mint Salad
  • 3large carrots, peeled and cut into matchsticks
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 3tablespoons fresh mint leaves, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  1. Blanch carrots in boiling water for 30 seconds. Drain and plunge into ice water to stop the cooking. Transfer to an unbreakable lidded container. 2. In a small bowl, combine lemon juice and Dijon mustard. Slowly beat in olive oil. Stir in mint and chives. Pour over carrots and toss. Chill. Pack into an insulated cooler just before leaving.
Recipe Notes
Nutrition Facts
Carrot-Mint Salad
Amount Per Serving
Calories 58
% Daily Value*
Sodium 24mg 1%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 58 cal, 68% fat cal, 5g fat, 1g sat fat, 0mg chol, 0g protein, 4g carb, 1g fiber, 24mg sodium