Carrot and Parsley Salad
| Category | Salad
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | 15 minutes |
| Yield | 6 servings |
| Source | Moosewood Cooks at Home |
| Comment | Delicious!!! |
Ingredients
- 3 1/2 cups grated carrots
- 2 cups finely chopped parsley
- 1 clove garlic, minced
- 3 tablespoons fresh lemon juice
- 1/4 cup oil
- 1/2 teaspoon salt
- plenty freshly ground black pepper
Directions
Combine carrots, parsley, garlic, lemon juice, oil, salt and pepper in a serving bowl and toss well. Carrot and Parsley Salad can be made ahead and refrigerated, covered until serving time. It will keep nicely for 2 to 3 days. Variations: Add 1 tablespoon of chopped fresh mint. Add 1 tablespoon of chopped fresh chives. Add 1 teaspoon of ground cumin. Oil: extra virgin olive oil, canola oil, jpeanut oil or any combination of these. Goes well with Pasta with Beans and Endive or North African Cauliflower Soup. (See Moosewood Cookbook pages 185 and 33, respectively.)
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