Parsley Carrot & Raisin Salad
I love this salad! It’s fresh, tasty and easy to make. Also great when you’re meal planning to add it in as a “salad of the week”. When I make this salad, I make a large batch, it lasts at least 5 days in the fridge and serves as part of my daily lunches. The following week, I switch it up and make a beet salad, or an asparagus salad. There are so many meal planning ideas when it comes to salad and I hope to share tricks with you in the weeks to come. Ingredients:
- 4 cups baby carrots
- 1 bunch of parsley
- 1 large shallot, diced
- 3 garlic cloves, pressed
- 1 cup of raisins
- zest and juice of 1 organic lemon
- 1/2 cup of extra virgin olive oil + 2 tbsps.
- salt & pepper to taste, I love using herbamare
Place baby carrots and parsley in large food processor and shred. Remove from food processor into large storage container like a Tupperware bowl or glass Pyrex dish. (I prefer using glass to avoid endocrine disruptors that come with plastics). Add all the remaining ingredients and mix well. If you are making this for a party, this salad is best made the day before the event as the juices will combine well and the flavors will be stronger giving it a wonderful taste. Enjoy, as a side to your lunches or suppers during the week.
