It is so quick and easy to make. I often switch out the pecans for whatever I have in the pantry; walnuts, hazelnuts, almonds....the nuts taste better if you take a few minutes to lightly toast them. I've also used other oils/juices to make the dressing and it always comes out delicious. I like it better after it's been refrigerated for a few hours, but it's not necessary. I often throw this together at night and put it in my lunch bag for the next day. I've also put in less oil and more juice to cut down the fat content.
2 cups coarsely shredded carrots
1/4 cup chopped, toasted pecans
2 tbsp finely chopped fresh parsley (or 2 tsp dried)
1 tbsp canola oil
1 tbsp lemon juice
1 tsp honey
1/8 tsp salt
- Combine carrots, pecans and parsley in a medium bowl and toss to mix well.
- Combine the canola oil, lemon juice, honey and salt in a small bowl and whisk together.
- Pour the dressing over the salad and toss to mix well.
- Serve immediately or refrigerate until ready to serve.
1/2 cup serving=
Calories - 112
Carbohydrate - 8g
Cholesterol - 0mg
Fat - 8.8 g
Sat. Fat - 0.7g
Fibre - 2.4g
Protein - 1.3g
Sodium - 93mg
Calcium - 23mg