Carrot Orange Salad
Comments:	Serve this easy to prepare salad along with a drink before dinner, or as a hors-d'oeuvre before the meal on a hot summer day. Any lefover vegetable, even sprayed with this salad dressing, can be used into any soup and stir-fry.
Servings:	4 to 6

1 clove garlic, crushed Grated rind and juice of 1 orange 2 to 3 tablespoons [30 to 45 mL] peanut oil 1 pound [454 g] peeled carrots, into tiny strips 2 to 3 tablespoons [30 to 45 mL] freshly chopped parsley Salt and freshly ground black pepper, to taste	Use crushed garlic to rub the inside of a glass salad bowl; leave the garlic into the bowl. Add grated orange rind, and juice; salt and pepper mixture. Whip in peanut oil until well blended; remove garlic from bowl. Add carrot strips and half of freshly chopped parsley. Stir until well combined. Serve salad, garnished with remaining freshly chopped parsley.