Carrot Ribbon Salad

Prep 30 minutes
Stand 10 minutes

6 Tbsp. mayonnaise
2 tsp. finely shredded lemon peel
5 Tbsp. fresh lemon juice
1 Tbsp. sugar
1 tsp. fine sea salt
3/4 tsp. finely ground black pepper
3 lb carrots
1/2 cup raisins
1 small bunch green onions, sliced

1. For dressing, in a large bowl whisk together the mayonnaise, lemon peel, lemon juice, sugar, salt and pepper.

2. Using a vegetable peeler, shave carrots into ribbons. Toss carrots with dressing, raisins, and green onions. Season with salt to taste. Let salad stand 10 minutes or until carrots slightly wilt before serving. Toss frequently when serving to distribute dressing. Salad can be covered and chilled up to 4 hours before serving. Toss well before serving. Makes 10 servings.

Each Serving: 142 cal, 6 g fat, 3 mg chol, 371 mg sodium, 21 g carb, 4 g fiber, 2 g pro.