Carrot Salad
"Recipe source: Christopher Kimball's 50 recipes to change the way you cook It is suggested to not use bagged carrots but to use fresh carrots with the greens attached for better results."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (123.9 g)
- Calories 137.5
- Total Fat - 10.3 g
- Saturated Fat - 1.6 g
- Cholesterol - 3.3 mg
- Sodium - 130.8 mg
- Total Carbohydrate - 10.2 g
- Dietary Fiber - 3 g
- Sugars - 4.6 g
- Protein - 2.1 g
- Calcium - 52.8 mg
- Iron - 1.2 mg
- Vitamin C - 19.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl whisk together the first five ingredients (-cayenne pepper) plus 1 teaspoon salt. Let stand for 10 minutes.
Step 2
Whisk the oil into the mixture and then add the carrots and parsley, stirring to combine.
Step 3
Serve or cover and refrigerate for up to 24 hours.
Tips
No special items needed.
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