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.

2 comments:

  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. :)

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  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

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