Sunday, June 29, 2008

Carrot and Parsley Salad

Here is an easy 'make ahead' side dish. Make when you have a heavier one dish main meal as an alternate to a vegetable or green salad.

  • 3 1/2 cups grated carrots
  • 1 bunch parsley finely chopped
  • 1 minced garlic clove
  • 3 tbsp lemon juice
  • 1/4 cup vegetable oil (I use olive oil)
  • 1/2 tsp salt
ground pepper to taste

Combine all and toss well. This can be made ahead and refrigerated, covered, until serving time. It keeps for 2 to 3 days. Alternately you can add cumin, chives or mint depending on the meal you are serving and how you want to compliment the flavours of the main dish.


  1. Looks like you have a lot of salad posts on this blog, Trish!

    I was wondering about how many it would feed or what size this salad is?

    Thanks! I might make it for our turkey dinner tomorrow. :)

  2. Jen: This could easily serve 6 to 8 as a mini side dish scooped onto a bed of lettuce. The total amount of salad is just around four cups. So with a 1/2 cup portion it would be fine....hope that helps