Carrot and Sunflower Seed Salad

• 6 medium-size carrots (12 ounces), trimmed, peeled and shredded
• 1/2 cup sunflower seeds
• 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
• 2 scallions, finely minced ( 1/4 cup)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons cider vinegar
• 5 tablespoons corn oil
• 6 leaves lettuce

1. In a bowl, combine the carrots with the sunflower seeds, garlic, scallions, pepper, salt, vinegar and oil.
2. Serve on lettuce leaves.

carrots, sunflower seeds, garlic, scallions, freshly ground black pepper, salt, cider vinegar, corn oil, leaves lettuce

Taken from cooking.nytimes.com/recipes/11422 (may not work)