Carrots
Carrots in Lemon-Walnut Vinaigrette
Posted by Carole Koch
This makes a good first course or a side to soups and sandwiches.
For one serving:
In a small bowl, whisk together 1 1/2 teaspoons lemon juice and 1/4 teaspoon Dijon mustard until blended, then gradually whisk in 1 teaspoon walnut (or canola) oil. Add 3/4 cup coarsely grated carrots and toss well. Season with salt and pepper. Serve immediately or chill overnight.
From “Healthy Cooking for Two (Or Just You),” Frances Price, R.D., 1995.
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