Carrot Salad

•  1 pound carrots, trimmed and peeled (about 4 large carrots)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley, optional

1. Using the second smallest hole on a box grater, grate the carrots. 
2. You should have about 3 loosely packed cups of grated carrot.
3.  Set aside.
4. To a large serving bowl, add the lemon juice, mustard, honey, salt, and black pepper. 
5. Whisk until smooth. 
6. Slowly drizzle in the olive oil while whisking vigorously until the mixture becomes emulsified.
7. Add the carrots to the dressing and gently toss until they are well coated.
8.  It’s helpful to fold the carrots so they don’t get clumped up, and each strand gets coated in dressing. 
9. Taste for seasoning, adding more salt and pepper as needed before serving. 
10. Mix in the chopped parsley, if using, and stir once more to combine. 
11. This salad is best eaten the day it is made, but it will keep in an airtight container in the refrigerator for 2 to 3 days.

SIX SERVINGS

80 CALS 7 CARBS