CARROT AND PARSLEY SALAD
3 1/2 cups grated carrots
1 bunch parsley, finely chopped (c 2 cups)
1 garlic clove, minced or pressed
3 Tbls fresh lemon juice
1/4 cup vegetable oil
1/2 tsp salt
Freshly ground black pepper to taste
Toss all ingredients in serving bowl. Can be made ahead and refrigerated, covered, until serving time. It will keep nicely for 2 or 3 days. Six servings.
Variations:
Add 1 Tbls chopped fresh mint or chives or 1 tsp cumin.
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