A New Take on Carrot Salad

Name: A New Take on Carrot Salad
Prep time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Zest and juice of 2 limes; 3 tbsp. extra-virgin olive oil; 2 tbsp. Honey; 1/2 tsp. dry mustard; tsp. crushed red pepper; salt; 1 1/4 lb. carrots; 1/2 c. sliced dried apricots; 3 small scallions

Published: Dec 28, 2009

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Susan M. Krueger

Yields:

Prep Time:

15 mins

Total Time:

20 mins

Cal/Serv:

130

In this lighter version, the carrot's crisp-tender texture and full flavor move center stage.

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Ingredients

Zest and juice of 2 limes
3 Tbsp. extra-virgin olive oil
2 Tbsp. Honey
1/2 tsp. dry mustard
tsp. crushed red pepper
salt
1 1/4 lb. carrots
1/2 cup sliced dried apricots
3 small scallions

Directions

1. Step 1In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.
2. Step 2In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to a serving bowl.
3. Step 3Add dried apricots and scallions, then toss salad with warm honey-lime dressing. Sprinkle with lime zest.