31/2 cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 tablespoons fresh lemon juice
1/4 cup vegetable oil1
1/2 teaspoon salt
plenty of freshly ground black pepper to taste
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.
PER 4-OZ SERVING: 122 CALORIES, 1.4 G PROTEIN, 8.9 G FAT, 10.5 G CARBOHYDRATE, 237 MG SODIUM, 0 MG CHOLESTEROL.
VARIATIONS
• Add 1 tablespoon of chopped fresh mint.
• Add 1 tablespoon of chopped fresh chives.
• Add 1 teaspoon of ground cumin.
TOTAL TIME
15 minutes
SERVINGS
6
MENU
Colorful, crisp, tangy, and sweet, this light and refreshing salad provides a bright counterpoint to a smoother, softer, substantial entrée such as Pasta with Beans and Endive (see page 185) or North African Cauliflower Soup (see page 33).
If your main dish already contains plenty of greenery, you might choose this to accompany it instead of a green salad. It can be made in no time with a food processor and takes only a little longer if you’re grating the carrots by hand.
1. Extra-virgin olive oil, canola oil, peanut oil, or any combination of these is fine.