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CARROT AND PARSLEY SALAD

3 1/2 cups grated carrots

1 bunch parsley, finely chopped (c 2 cups)

1 garlic clove, minced or pressed

3 Tbls fresh lemon juice     

1/4 cup vegetable oil

1/2 tsp salt

Freshly ground black pepper to taste

Toss all ingredients in serving bowl.  Can be made ahead and refrigerated, covered, until serving time.  It will keep nicely for 2 or 3 days.    Six servings.

 Variations:

Add 1 Tbls chopped fresh mint or chives or 1 tsp cumin.

 

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