Peel and shred enough carrots to give you about 3 cupfuls. Add 1 cup of
dark raisins. Toss with 3 T of olive oil, 1 T lemon juice, ¼
tsp. garlic powder, 1 T parsley, 1 tsp. sugar, salt to taste. Adjust
dressing as necessary, depending on quantity of carrots.
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