Carrot And Parsley Salad
14 Sep 2011
|Grated carrots||3 1⁄2 Cup (56 tbs)|
|Parsley||3 Ounce, finely chopped to make about 2 cups (1 Bunch)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Fresh lemon juice||3 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste (Plenty)|
Combine the 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 or 3 days.
Preparation Time:10 Minutes
Carrot And Parsley Salad Recipe