Carrot Picnic Salad

Very light & fresh. Tastes even better the second/third day!

6 carrots, thinly sliced

1-2 green onions, thinly sliced (or use very thin red onion slivers)

2 Tbsp. red wine vinegar

1-2 tsp. honey

zest of ½ a small lemon

Salt and pepper to your taste

Toss the carrots and onions together in a bowl. In a smaller bowl, whisk the vinegar, honey, lemon zest, and season with salt and pepper. Toss with the blended carrots and onions. Chill, covered in the refrigerator at least an hour before serving. Serve chilled, or at room temperature.

Recipe created or adapted by Liz Talley, Urban Graze

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