 |
Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 8 |
|
Ingredients:
1/4 cup lemon juice |
zest of 1 lemon |
1 teaspoon dijon mustard |
1 garlic clove, minced |
salt and pepper |
1/2 cup olive oil |
2 ounces sliced almonds |
2 10-oz. bags shredded carrots |
1 sweet onion (such as vidalia), finely chopped |
1/2 cup chopped flat-leaf parsley |
Directions:
1. Make dressing: Whisk together lemon juice and zest, mustard, garlic, salt and pepper. Drizzle in olive oil, whisking constantly. Set aside.
2. Make salad: In a heavy skillet over medium-high heat, toast almonds until golden, about 3 minutes, stirring often. Immediately remove to a bowl and let cool.
3. I n a separate bowl, toss together shredded carrots, onion and parsley. Toss with dressing. Sprinkle almonds over top just before serving.
|
|