Carrot and Parsley Salad

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Carrot and Parsley Salad

 

3 1/2 cups grated carrots

1 bunch parsley, finely chopped, about 2 cups

1 garlic clove, minced or pressed

3 tbsps. fresh lomon juice

1/4 cup vegetable oil

1/2 tsp. salt

plenty of freshly ground black pepper to taste

 

Variations: add 1 tbsp of chopped mint or chives; or 1 tsp of ground cumin.

Combine the carrots, parsley, garlic, lemon juice, oil, salt, and pepper in a

serving bowl and toss well.

This can be made ahead and refrigerated, covered, until serving time. It will

keep nicely for 2 or 3 days.

Makes 6 servings.

 

 

 

 

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