Carrot and Parsley Salad

Here is an easy 'make ahead' side dish. Make when you have a heavier one dish main meal as an alternate to a vegetable or green salad.

• 3 1/2 cups grated carrots
• 1 bunch parsley finely chopped
• 1 minced garlic clove
• 3 tbsp lemon juice
• 1/4 cup vegetable oil (I use olive oil)
• 1/2 tsp salt

ground pepper to taste

Combine all and toss well. This can be made ahead and refrigerated, covered, until serving time. It keeps for 2 to 3 days. Alternately you can add cumin, chives or mint depending on the meal you are serving and how you want to compliment the flavours of the main dish.