CARROT SALAD WITH PARSLEY
Ingredients for 4 servings
4 large carrots, peeled and grated
1/4 cup Italian parsley, minced
1 clove garlic, minced
1 tablespoon red wine vinegar
3 tablespoons olive oil
1/4 teaspoon kosher salt
Prepare the carrots ahead, covere and refrigerate.
At serving time stir in the parsley. Combine the garlic and vinegar in a salad bowl and whisk in the oil. Add the carrots, sprinkle on the salt, and toss to coat with dressing. Serve immediately.
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