Carrots
Carrot & Parsley Salad
Posted by Carole Koch
Combine: 1 3/4 cups grated carrots, small bunch finely chopped parsley,
a small clove garlic (minced), 1 1/2 tablespoons fresh lemon juice, 1/8 cup vegetable oil, and salt and black pepper to taste. Chill.
Serves 3.
Adapted from “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
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