Fresh Carrot Salad

Fresh Carrot SaladMakes 6 servings

Prepare one day in advance.


  • 2 pounds carrots
  • 3 tablespoons light mayonnaise
  • 1 teaspoon mustard
  • ¼ teaspoon salt
  • Fresh juice of 1 lemon

Wash the carrots carefully and cut the ends. Place the carrots in food processor and shred them with shredded disc. Transfer the shredded carrots to a serving bowl and add the mayonnaise, mustard, salt and the lemon juice. Mix gently. Cover and refrigerate to blend flavors for 24 hours. Serve cold.