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Carrot Salad





Yields
Makes 12 to 16 servings

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.

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

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.

Step 2
2

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 33Calories from Fat 3
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 318mg14%
Total Carbohydrate 8g3%

Dietary Fiber 2.4g10%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.