Carrot and Parsley Salad
INGREDIENTS
3 ½ cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 tablespoons fresh lemon juice
¼ cup vegetable oil
½ teaspoon salt
Freshly ground black pepper to taste
DIRECTIONS
Toss all ingredients into serving bowl. Can be made ahead and
refrigerated, covered, until serving time. It will keep nicely for 2-3
days. Six servings.
Moosewood Restaurant Cooks at Home
