Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Carrots; peeled and grated |
| ½ cup | Chopped Italian parsley |
| 1 tablespoon | Fresh lemon juice |
| 1 tablespoon | Olive oil |
| 1 \N | Clove garlic; minced |
| ½ teaspoon | Ground cumin |
| \N \N | Salt and black pepper to taste |
Toss all ingredients. Serve within 1 hour.
HALL@... (LAURA HALL)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .