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Add a photoServings: 6
Ingredients
- 6 med Carrots peeled
- 1 sm Red onion
- 3/4 c. Mayonnaise
- 4 Tbsp. Fresh lemon juice
- 2 tsp Grated lemon zest
- 1 Tbsp. Dijon mustard
- 1 tsp Dry mustard
- 1/4 tsp Freshly-grnd black pepper
- 1/4 tsp Sugar
- 1 c. Minced pecans
- 1 c. Golden brown raisins
Directions
- In a food processor, shred the carrots. Halve the onion lengthwise, then cut it crosswise into thin half-rings.
- In a large serving bowl, combine the mayonnaise, lemon juice, lemon zest, Dijon and dry mustards, pepper, and sugar.
- Add in the carrots, onion, pecans, and raisins, and toss to combine. Chill for at least 1 hour before serving.
- This recipe yields 6 servings.
- Variation: For a salad which's lower in fat, stir together 1/4 c. plain low-fat yogurt (or possibly fat-free lowfat sour cream) and 1/4 c. low-fat mayonnaise; substitute this mix for the mayonnaise. Reducing the amount of pecans will also cut calories and fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 390 | |
| Calories from Fat 267 | 68% |
| Total Fat 30.58g | 38% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 226mg | 9% |
| Potassium 465mg | 13% |
| Total Carbs 31.39g | 8% |
| Dietary Fiber 4.0g | 13% |
| Sugars 20.84g | 14% |
| Protein 2.68g | 4% |
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