Lemony Carrot Salad with Dill

Carrots are great keepers, so this makes a handy, refreshing salad when you haven't had time to shop for fresh greens. It brightens up a tuna sandwich too.

Recipe 4 servings, 1/2 cup each; Active Time: 15 minutes; Total Time: 15 minutes

INGREDIENTS

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 small clove garlic, minced

1/4 teaspoon salt, or to taste

Freshly ground pepper, to taste

2 cups grated carrots, (4 medium-large)

3 tablespoons chopped fresh dill

2 tablespoons chopped scallions

PREPARATION

Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add carrots, dill and scallions; toss to coat. Chill until serving time.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 2 days.

NUTRITION

Per serving: 90 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 6 g carbohydrates; 1 g protein; 2 g fiber; 184 mg sodium; 198 mg potassium.

Nutrition Bonus: Vitamin A (130% daily value), Vitamin C (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 1/2 fat