Carrot and Parsley Salad

3 ½ cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 Tbsp. Fresh lemon juice
¼ cup vegetable oil
½ tsp. Salt
Plenty of freshly ground black pepper to taste
Variations: add 1 tbsp of chopped mint or chives; or 1 tsp of ground cumin.

Combine the carrots, parsley, garlic, lemon juice, oil, salt, and pepper in a serving bowl and toss well.
Carrot and Parsley Salad can be made ahead and refrigerated, covered, until serving time. It will keep nicely for 2 or 3 days. Makes 6 servings.

From:  Moosewood Cooks at Home