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  • 1serving

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsPhosphorus

Ingredients Jump to Instructions ↓

  1. small carrot peeled and grated

  2. 1/4 cup peeled and grated zucchini

  3. 1/2 cup chopped alfalfa sprouts

  4. 1 tsp. finely chopped parsley

  5. 1/8 cup chicken stock

  6. 1/4 tsp dried or fresh catnip

Instructions Jump to Ingredients ↑

  1. Combine veggies in a medium bowl.

  2. Add chicken stock and toss.

  3. Sprinkle with catnip and serve at room temperature.

  4. Store left overs in the refrigerator for up to 3 days

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