This colorful, fresh carrot salad is best served cold as a side, or add protein and call it an entrée!
Prep Time: 5 minutes | Makes 1-2 Serving(s)
- 3 Tri-Colored Carrots
- 1/3 Cup olive oil
- 2 Tablespoons Dijon mustard
- 2 Tablespoons honey
- 1 Teaspoon SPG (Salt, Pepper, Garlic)
- 1 Teaspoon parsley
To start, wash the carrots. Using a vegetable peeler, cut the carrots into thin ribbons.
For the dressing, in a small bowl, whisk olive oil, Dijon mustard, honey, SPG, and parsley in a small bowl. Combine the dressing with the ribboned carrots and mix well.
Serve cold and enjoy!
Nutrition Information Per Serving:
200 calories, 5g protein, 10g fat, 4.5g carb
Emilee Hudsmith McKinney is a recipe developer, workout enthusiast, and creator of Take Off For Good seasonings and the Take Off app (found on the Apple and Google Play store). To learn more, visit @takeoffforgood on Instagram, Takeoffforgood.com, or download the Take Off app.