Shredded Carrot Salad With Pecans And Red Onion

Directions

1. In a food processor, shred the carrots. Halve the onion lengthwise, then cut it crosswise into thin half-rings.
2. In a large serving bowl, combine the mayonnaise, lemon juice, lemon zest, Dijon and dry mustards, pepper, and sugar.
3. Add in the carrots, onion, pecans, and raisins, and toss to combine. Chill for at least 1 hour before serving.
4. This recipe yields 6 servings.
5. Variation: For a salad which's lower in fat, stir together 1/4 c. plain low-fat yogurt (or possibly fat-free lowfat sour cream) and 1/4 c. low-fat mayonnaise; substitute this mix for the mayonnaise. Reducing the amount of pecans will also cut calories and fat.