6 scallions, thinly sliced
6 tablespoons lemon juice
4 tablespoons olive oil
1/2 cup chopped parsley
1 teaspoon salt
Freshly ground pepper
Cover and refrigerate up to 24 hours before serving.
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| Carrot Salad | ||||||||||||||||
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| 6 cups shredded carrots 6 scallions, thinly sliced 6 tablespoons lemon juice 4 tablespoons olive oil 1/2 cup chopped parsley 1 teaspoon salt Freshly ground pepper |
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| In a medium bowl, toss together carrots, scallions, lemon juice, olive oil, parsley, salt, and pepper. Cover and refrigerate up to 24 hours before serving. |
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