Crisp Carrot Salad

CarrotSalad

Well, it’s been a while! But rest assured that your wait was worth it —this light carrot salad makes up for my MIA times a million. Now, I can’t take all the credit –inspiration for this came while lunching at a little French patisserie in mid-town Toronto. It was so different from all other salads and the leafy greens we limit ourselves to (arugula, kale, romaine, and baby spinach). While those keep us healthy and happy, why not opt for orange? Yup, a carrot salad can make all the difference, not to mention that stocking up on Beta-Carotene can help a tan glow brighter on your winter vacation.

Ingredients:

4 carrots

3/4 tsp horseradish Dijon mustard

3 tbsp oil

3/4 tbsp lemon juice

Putting it all together:

1. In a small bowl or cup, whisk the oil, mustard, and lemon juice together

2. Grate the carrots in a bowl, then press them in a paper towel to get the excess juice out. You don’t want to end up with a watery salad

3. Add the dressing to the carrots, and stir

4. Chill in the fridge before serving, add salt and pepper to taste

Style is served!

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