Carrot and Parsley Salad

Ingredients

• 3 large carrots
• ⅓ cup chopped parsley
• ½ small clove garlic
• 2 teaspoons red wine vinegar
• 2 tablespoons vegetable oil
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    86 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 40 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel and wash the carrots. Using a grater, grate them into threads.
2. Pick the leaves off the parsley. Wash, dry and chop the leaves.
3. Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together.
4. Stir in the carrots and parsley. Season with salt, and mix well.