- 3 cups Cal-Organic Shredded Carrots
- 1 tbsp. chopped Cal-Organic Italian Parsley
- Pinch of dill seed
- 3/4 cup whole Kalamata olives
- Oil and vinegar dressing
- Toss all of the ingredients in a large bowl with the oil and vinegar dressing.
- Cover and chill for at least an hour before serving.
Recipe and image from our e-book Festive Holiday Recipes
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.Download