CARROT SALAD

6 large carrots
1 1/2 tbsp lemon juice
2 tbsp vegetable oil
3/4 tsp salt
1/4 tsp freshly ground black pepper

Wash carrots; pare thinly with vegetable parer. Shred into medium-size bowl.

Combine lemon juice, oil, salt and pepper in a small cup. Pour over carrots; toss lightly until all shreds of carrot are coated with dressing. Marinate at least an hour in refrigerator.

Servings: 6
Source: Newspaper Clipping