Recipe for Shredded Carrot Salad with Pecans and Red Onion 
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Yield:
6
Ingredients:
Amount Ingredient
6 med Carrots peeled
1 sm Red onion
3/4 cup Mayonnaise
4 tbl Fresh lemon juice
2 tsp Grated lemon zest
1 tbl Dijon mustard
1 tsp Dry mustard
1/4 tsp Freshly-ground black pepper
1/4 tsp Sugar
1 cup Chopped pecans
Instructions:
Instructions: 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.

This recipe yields 6 servings.

Variation: For a salad thats 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.

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