Yield: 1 serving
Please diners of all ages with this simple, refreshing salad. The savory lemon dressing balances the sweet carrots perfectly.

Ingredients

• 1 cup peeled and shredded carrots
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped walnuts, unsoaked
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/8 teaspoon salt
• Dash ground pepper (optional)

Equipment

• cutting board
• peeler
• grater, or a food processor fitted with a shredding disk
• measuring cups
• chef’s knife, 8-inch
• measuring spoons
• citrus juicer or reamer
• medium bowl
• rubber spatula

Put all the ingredients in a medium bowl and toss to combine. Stored in a sealed container in the refrigerator, Carrots with Parsley and Walnuts will keep for 3 days.

Per serving: calories: 174, protein: 3 g, fat: 13 g, carbohydrate: 11 g, fiber: 4 g, sodium: 320 mg

Carrots with Golden Raisins and Fresh Mint: Omit the parsley and walnuts. Add 2 tablespoons of golden raisins, soaked in water for 10 minutes (to plump and soften) and drained, and 2 tablespoons of chopped fresh mint.