Carrot Salad

I have just returned from our overseas holiday with some great recipes given to me by Chef’s in a number of Hotels.
Carrot Salad from the Trident Hotel, Agra, India.
4 carrots, peeled and thinly sliced
4 pears, cored and thinly sliced
1 packet of bean sprouts
1 small bunch of parsley, chopped
1 lemon, zest and juice
Combine all the ingredients together in a large bowl and toss to cover in the lemon juice.
Serves 4 people.
Simple to make but looks good and is refreshing to eat.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Salad and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s