Thursday, January 8, 2009

Chilean Carrot Salad

Chilean Carrot Salad

5 carrots, shredded
1 clove garlic, minced
Juice of 1 lemon
2 tbsp fresh cilantro, chopped
2 tbsp extra-virgin olive oil, or grape seed oil
Sea salt to taste

In the bottom of a medium sized bowl, mix garlic, lemon juice, and oil. Stir in the remaining ingredients. Serve cold or at room temperature.


Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.


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