Carrot Salad

This tangy salad adds zip—and lots of vitamin A—to any picnic or barbecue. Prep Time: 20 minutes. Notes: The salad keeps up to 1 day, covered and chilled. A food processor makes quick work of the grating.

Yield: Makes 12 to 16 servings

Ingredients

• 3  pounds  carrots
• 1/3  cup  cider vinegar
• About 2 tsp. salt
• 2  tablespoons  chopped flat-leaf parsley

Preparation

Peel and grate carrots; put in a large bowl. Toss with vinegar and 2 tsp. salt, adding more salt to taste. Add parsley and toss to combine. Serve at room temperature.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

33 (3% from fat)

Protein:

0.8g

Fat:

0.1g (sat 0.0)

Carbohydrate:

8g

Fiber:

2.4g

Sodium:

318mg

Cholesterol:

0.0mg