Wednesday, August 13, 2008

Carrot Salad

To complete the meal that I am preparing, I will make my easy and tasty Carrot Salad. Yes, I record when I first prepare a dish and this one was August 11, 1980. Hard to believe that the Sifto Salt cookbook has held together all this time. (Actually, it is slowly falling apart-but all is not lost since I have been preparing a cookbook and it is now 40 pages.) The first one was printed a few years ago, this time, I will be able to attend digital pictures.

Carrot Salad

3 cups coarsely shredded carrot (about 4-5 medium carrots)
2 tablespoons sliced green onion
2 tablespoons chopped fresh parsley
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon salt
Freshly ground black pepper

Combine all ingredients in a bowl and toss to mix well.
4 servings.
Variation: add 1 clove garlic crushed and finely chopped or garlic flavoured oil.

I can not believe that I have never tried this variation since we are garlic lovers and have even visited Gilroy, California home of the garlic festival. We have not been during the festival but that is one of future trips.

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