This easy salad is full of protein and flavor. Cooked carrots and hard boiled eggs are combined with a zesty lemon dressing for a delicious dish.
- 4 large carrots, peeled and cubed
- 3 hard boiled eggs, chopped
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
In a medium saucepan, bring the carrots to a boil in salted water. Cook until tender, about 10 minutes. Drain and set aside to cool.
In a large bowl, combine the cooked carrots and chopped eggs. In a small bowl, whisk together the olive oil, lemon juice, mustard, salt and pepper. Pour the dressing over the carrots and eggs and mix well.
Serve chilled or at room temperature.