Toasted Hazelnut And Shredded Carrot Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
331
FAT
93%
CHOL
0%
SOD
9%

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Ingredients for 4 servings

1/2 cup peeled hazelnuts, roughly chopped

1 lemon, juiced

1 tablespoon Dijon mustard (eyeball it)

Salt and freshly ground black pepper

1/3 cup extra virgin olive oil (EVOO)

1 pound shredded carrots

1/2 small red onion, finely chopped

1/4 cup currants or black raisins

1/2 cup flat leaf parsley, roughly chopped (a couple of handfuls)

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