One of our favorites
When I was a new mom, I was lucky. It was summertime, and my mother-in-law had the time to come visit us every week. She would take care of Claire, and I'd have a short break for myself.
One of the best legacies of that time was this carrot salad recipe. She would bring me a huge tupperware full of it, and I'd be assured of something easy and healthy for a few days.
Omi's Carrot Salad
shredded carrots (about one large carrot per person)
3-4 scallions, white and green, chopped
1 can garbanzo beans, drained
handful flat (Italian) parsley, chopped
juice from half of one lemon
olive oil
salt and pepper.
Whisk the dressing ingredients together in the bottom of a large bowl. Add beans, veggies and herbs and toss to coat. Taste and adjust seasonings as needed.
One of the best legacies of that time was this carrot salad recipe. She would bring me a huge tupperware full of it, and I'd be assured of something easy and healthy for a few days.
Omi's Carrot Salad
shredded carrots (about one large carrot per person)
3-4 scallions, white and green, chopped
1 can garbanzo beans, drained
handful flat (Italian) parsley, chopped
juice from half of one lemon
olive oil
salt and pepper.
Whisk the dressing ingredients together in the bottom of a large bowl. Add beans, veggies and herbs and toss to coat. Taste and adjust seasonings as needed.
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