Recipe: Shredded Carrot Salad with Pecans and Red Onion

SHREDDED CARROT SALAD WITH PECANS AND RED ONION

6 medium carrots, peeled
1 small red onion
3/4 cup mayonnaise
4 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
1 tablespoon dijon mustard
1 teaspoon dry mustard
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon sugar
1 cup chopped pecans
1 cup golden raisins

In a food processor, shred the carrots. Halve the onion lengthwise, then cut it crosswise into thin half-rings.

In a large serving bowl, combine the mayonnaise, lemon juice, lemon zest, Dijon and dry mustards, pepper, and sugar.

Add the carrots, onion, pecans, and raisins, and toss to combine. Refrigerate for at least 1 hour before serving.

variation:
For a salad that's lower in fat, stir together 1/4 cup plain low-fat yogurt (or fat-free sour cream) and 1/4 cup low-fat mayonnaise; substitute this mixture for the mayonnaise. Reducing the amount of pecans will also cut calories and fat.

Servings: 6
Source: Saturday Is Cookouts by Time-Life Books