Shredded Carrot Salad
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Carrots||3 Cup (48 tbs), shredded|
In screw-top jar combine olive oil or salad oil, vinegar, lemon juice, sugar, and salt; cover and shake well.
Pour over carrots, tossing to coat.
Cover and refrigerate for 2 to 3 hours, stirring occasionally.
If desired, sprinkle with snipped parsley before serving.