 |
WiredBerries The Daily Network for healthy living |
 |
 |
 |
 |
 |
 |
 |
 |
 Carrot Saladby Laura Donnelly — April 20, 2007This is one of my favorite quick, healthy salads, and an excellent accompaniment to the tagines featured on Monday and Wednesday. If you want, you can skip the carrot-blanching part and just shred them finely before adding other ingredients. Sometimes I also add sliced navel oranges and extra parsley. Serves 4 1 lb. carrots 1. Wash and peel carrots. Boil whole in water with one garlic clove until barely tender. Drain. Discard garlic and slice carrots thin. 2. Combine other clove of garlic minced with lemon juice, spices, sugar, and salt. Pour over carrots. Add olive oil and parsley, taste for seasoning. Chill until serving time.
What people are saying...
Hello, I'm new at this, so please bare with me. I would to learn about healthy meals, as I am a diabetic with a bad heart. I'll accept all I that is helpful hello Lynda, One of my favorite healthy recipes is simply sauteed broccoli raab with garlic and crushed red pepper flakes served with pasta. Alongside try baked cubed butternut squash seasoned with 2 Tablespoons of olive oil, 2 Tablespoons grated ginger, 1 Tablespoon rosemary. Bake at 375 for about 1 hour. This recipe might be worth trying if the printing was large enough for me to read.I even tried to use the magnifying glass as well as my reading glasses. Comment on this Post
Thank you for joining the conversation! Please note that all comments are screened for approval by the WiredBerries staff prior to posting. |
Search WiredBerries:
Latest on WiredBerries:NYPD Blues Goes GreenGoing Against the Grain? 1% for the Planet Herbaceously Yours Can Herbs Heal? Bad Kisser Anti-Aging the Real Way Strike a Pose Looking for Unique Art & Gifts? Why You Should ALWAYS Floss Your Teeth |
Send to a Friend