Carrot Salad

By spend with pennies

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Ingredients

3 large carrots (about 1 pound)
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh dill (chopped)
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1 ½ teaspoons honey (or to taste)
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
salt (to taste)
pepper (to taste)

Prep Time15mins
Servings4

Instructions

To a small bowl, add oil, lemon juice, honey, apple cider vinegar, Dijon mustard, along with salt and pepper to taste. Whisk well and set aside.

Peel carrots and cut into thin ribbons using the vegetable peeler.

Toss carrots with the dressing and marinate at least one hour or overnight.

Toss with fresh parsley and dill just before serving.

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Appetizer,Salad,Side Dish

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