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Carrot Ribbon Salad


  • 1 pound carrots
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh minced dill


Peel the carrots and with a vegetable peeler shred the carrots lengthwise into “ribbons”. In a bowl toss them with the oil, lemon dill and salt and pepper to taste.

Serves 6

From Leslie Glover Pendleton