Ingredients

• ¾ pound Organic Carrots, peeled and shredded into small strands on a hand grater, or in a food processor

• 1¼ cups Italian Parsley, leaves rinsed and dried

• 1¼ teaspoon Chopped Garlic or 2 large Cloves, peeled, crushed, and finely chopped

• ½ teaspoon Salt

• ¼ teaspoon Fresh Ground Black Pepper

• 4 teaspoons Red Wine or Cider Vinegar

• 3 tablespoons Peanut Oil or Saffflower Oil