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Post by Karen R Quinn on Aug 13, 2009 21:30:59 GMT -7
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 (optional) Directions:
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.
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