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
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.