Carrot Salad with Lemon Dressing
1 pound Harvest Haven carrots, rinsed, trimmed, and peeled
1 bunch parsley, rinsed and finely chopped
2 teaspoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
2 teaspoons Harvest Haven honey
1 pinch salt
Fit a food processor with a shredding blade and shred the carrots.
Place shredded carrots in a serving bowl and add the parsley. Set aside.
In a small bowl, whisk together the mustard and lemon juice, then drizzle in olive oil while whisking. Whisk in honey and salt.
Drizzle dressing over the shredded carrots and parsley and toss well to coat.
Top with sunflower seeds if desired.