Toasted Hazelnut and Shredded Carrot Salad

Name: Toasted Hazelnut and Shredded Carrot Salad Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1/2 cup peeled hazelnuts roughly chopped; 1 lemon juiced; 1 tablespoon Dijon mustard eyeball it; freshly ground black pepper; 1/3 cup extra-virgin olive oil; 1 pound shredded carrots; 1/2 small red onion finely chopped; 1/4 cup currants or black raisins; 1/2 cup fresh flat-leaf parsley roughly chopped a couple of handfuls

Minutes to Prepare: 5
Minutes to Cook: 5

Number of Servings: 4

Ingredients

1/2 cup peeled hazelnuts, roughly chopped1 lemon, juiced1 tablespoon Dijon mustard, eyeball itfreshly ground black pepper1/3 cup extra-virgin olive oil1 pound shredded carrots1/2 small red onion, finely chopped1/4 cup currants or black raisins1/2 cup fresh flat-leaf parsley, roughly chopped, a couple of handfuls

Directions

Place a small skillet over medium heat, add the chopped hazelnuts and toast until golden, stirring and flipping them about for about 5 minutes. While the nuts are toasting, juice the lemon into a salad bowl and add the mustard and pepper. Whisk in the extra-virgin olive oil in a slow steady stream. Add the shredded carrots, red onion, currants and parsley. Toss to coat in the dressing and sprinkle with the toasted hazelnuts.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BEACH_NUT.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving