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.

Can be made ahead and

refrigerated, covered, until serving time. It will keep nicely for 2 or 3 days.

Yields 6 servings.