It is time for an extra boost the immune system.
I made a mistake, when I made this salad. I took a taste before
taking the picture. I have to tell you that the picture of the finished salad
never was taken. It was too good not to eat it!
The original recipe called for mayonnaise, just the thought
of it, did not set well with digestive system. I used a bit of olive oil instead to keep it healthier. There is no
salt in this recipe; the cheese gives it just enough taste that you do not need
it.
You could easily double this recipe to use for a holiday or
potluck type dish. I cut the recipe in half when I made it for myself. Even at
that you could use it for a side dish for two people.
Ingredients:
4 carrots, washed, peeled and grated
1 Tablespoon minced garlic
1 ½ to 2 cups shredded cheese, I used a
Colby Jack blend, but feel free to try Gruyere or cheddar
1 – 2 Tablespoons olive oil
Directions:
Combine carrots, cheese and garlic in a bowl
Drizzle olive oil, before folding into mixture
Chill if needed in refrigerator
