From the famed Moosewood cookbook, this vegetarian recipe is incredibly easy and healthful. While I adhered to the recipe pretty closely, I think tossing in additional veggies or legumes, such tomatoes or white beans, might work really well too.
Ingredients:
Bunch of parsley
3 cups shredded carrots
Clove of garlic (minced)
1/4 cup extra virgin olive oil
Juice of 2 lemons
Sea salt
Pepper
Chop the parsley, and combine it with the rest of the ingredients. Voila! This dish is amazing on its lonesome or as a refreshing accompaniment to your favorite garden burger. Parsley is excellent for digestion. The salad keeps well in the fridge and can be enjoyed for 3-4 days. Given the lightning-quick prep time, it's also a perfect option to bring to your 4th of July cookouts.
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1 comment:
Rebecca- I made this tonight to go along with Feta Turkey burgers and it was absolutely delicious!
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