Monday, August 15, 2016

Carrot and Zucchini Salad

Carrot and Zucchini Salad      

 2 tablespoons extra-virgin olive oil 
 2 tablespoons fresh lemon juice 
 1 teaspoon Dijon mustard 
 1/4 teaspoon sugar 
 2 cups thinly shaved carrot 
 2 cups thinly shaved zucchini 
 1/4 cup thinly sliced red onion
 1/4 cup loosely packed flat-leaf parsley 
 2 tablespoons torn mint leaves 
 1/4 teaspoon kosher salt 
                                        1/4 teaspoon ground black pepper                                 

 1. Combine first 4 ingredients in a medium mixing 
bowl, stirring well. 

 2. Add carrot, zucchini, and onion; toss well.

 3. Sprinkle with herbs, salt, and pepper; toss well.

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