3 lg. carrots
1/3 c. parsley, chopped
1/2 sm. clove garlic
2 tsp. red wine vinegar
2 tbsp. veg. oil
Salt to taste
Peel and wash carrots. Using a grater, grate them into threads.
Pick the leaves off parsley. Wash, dry and chop the leaves. Peel
the garlic. Stand a fork up in a bowl and rub the garlic back
and forth against the tines of the fork to puree it. Add the
vinegar and oil, and mix together. Stir in carrots and parsley.
Season with salt, and mix well.
Yield: 4 servings.
85 calories, 7 grams fat, 0 milligrams cholesterol, 287
milligrams sodium,
1 gram protein, 6 grams carbohydrate.
Weight Watcher Points - 2 Points
