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Simply Salads by Jennifer Chandler
The simple lemon dressing enhances the garden-fresh flavors of the carrots and parsley in this bright salad.
Makes 4 To 6 Side Salads


• 1 bag (10 ounces) Shredded Carrots
• 1/2 cup pine nuts, toasted
• 1/4 cup coarsely chopped flat-leaf Italian parsley
• 2 teaspoons minced garlic*
• Kosher salt and freshly ground pepper

In a large salad bowl, toss together the Shredded Carrots, pine nuts, parsley, and garlic. Add the dressing to taste and toss gently. Season with salt and pepper to taste.

Makes About 1/2 Cup

• 3 tablespoons extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon sugar

In a small bowl whisk together oil, lemon juice, vinegar, and sugar until sugar has dissolved.

* Freshly minced garlic is always best, but to save time, jarred minced garlic can be a great convenience, Just remember that the jarred garlic has a stronger flavor than fresh garlic. Use less than the recipe states; you can always add more later.

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