|
|
BETTER THAN GRASS SALAD
1 small carrot peeled and grated
1/4 cup peeled and grated zucchini
1/2 cup chopped alfalfa sprouts
1 tsp. finely chopped parsley
1/8 cup chicken stock
1/4 tsp dried or fresh catnip
Combine veggies in a medium bowl. Add
chicken stock and toss. Sprinkle with catnip
and serve at room temperature.
Store left overs in the refrigerator for up to 3
days.
|
|
