Food Friday: Carrot & Parsley Salad

There’s a local cafe that gives out a shredded carrot salad with all of their sandwiches. Theirs suffers a bit from sitting around all day, but it lead me to try to replicate/improve it at home. I started with this recipe from Carrot Salad. The only big change I made was to use pre-shredded carrots, increase the amount of parsley – more like a salad green than a garnish – and add slivered almonds. The proportions, for a 10 oz bag of shredded carrots, works out as follows:

1 10 oz bag of shredded carrots
1 large bunch of flat-leaf parsley, chopped
1/4 cup slivered almonds (optional)
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons Penzey’s country French vinaigrette*
salt & pepper to taste

*Optional, obviously, but it is a great flavor for this. The Penzey’s website lists the following ingredients: sugar, brown mustard, salt, garlic, black pepper, lemon, onion, French tarragon, white pepper, chives, thyme, cracked rosemary. You could substitute with some thyme, chives, rosemary and garlic powder.

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