Better than Grass Salad Cat Recipe

Posted by Jeanne on July 13, 2009

1 small carrot peeled and grated
1/4 cup peeled and grated zucchini
1/2 cup chopped alfalfa sprouts
1 teaspoon finely chopped parsley
1/8 cup chicken stock
1/4 teaspoon dried or fresh catnip

Combine veggies in a medium bowl. Add chicken stock and toss. Sprinkle with catnip and serve at room temperature.

Store leftovers in the refrigerator for up to 3 days.