Carrot and Parsley Salad

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.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Place the carrots, parsley leaves and garlic in a bowl. Stir in the remaining ingredients and mix well.
2. Serve the salad on its own or with the fricassee of squid and potato.

15 minutes