Ingredients
- 1 pound carrots, peeled and shredded into small strands on a hand grater (large holes) or in a food processor fitted with the shredding insert (3 1/2 cups)
- 2 cups flat-leaf parsley leaves, rinsed and dried
- 3 cloves garlic, peeled and chopped fine (2 teaspoons)
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons red wine or cider vinegar
- ⅓ cup peanut or safflower oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
146 calories; 12 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 354 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Place the carrots, parsley leaves and garlic in a bowl. Stir in the remaining ingredients and mix well.
- Serve the salad on its own or with the fricassee of squid and potato.
15 minutes
Dining and Cooking