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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This salad is a snap to make and is a great way to serve carrots which children and adults both enjoy. I like making it ahead of time and bringing it to potlucks or picnics. Recipe Source: Bon Appetit (April 1983) Ingredients:
1 1/2 lbs carrots, peeled and thinly sliced |
1/3 cup olive oil |
3 tablespoons raspberry vinegar |
1/2 cup parsley, minced |
1/3 cup green onion, minced |
salt and pepper |
Directions:
1. Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes).
2. Drain and transfer to a serving bowl.
3. While carrots are still hot, toss with oil and vinegar. Cool.
4. Add parsley, green onions, salt and pepper and toss.
5. Refrigerate overnight or for at least 4 hours.
6. Toss before serving.
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