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BETTER THAN GRASS SALAD



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


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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