Carrot Salad

RECIPE

Ingredients: 

    •  1 bag baby carrots

    •  2 T mustard

    •  1 T olive oil

    •  Pinch of salt

    •  Sprinkling of Pepper

    •  Handful of chopped pistachios

Directions:

    •  Shred carrots using a KitchenAid Food Processor

    •  In a medium mixing bowl, combine mustard, olive oil, salt, and pepper. 

    •  Add carrots and mix thoroughly, until all carrot shreds are completely coated. 

    •  Combine with pistachios until fully incorporated

    •  Allow to sit in the refrigerator for at least 30 minutes (and up to 3 days)

    •  Enjoy! 

15 minutes active time, 45 minutes total time. Serves 4.