Carrot and caper salad vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Small baby carrots; fresh or frozen (may be cut in half) |
| 4 | Scallions; chopped | |
| ½ | cup | Sliced black olives |
| 2 | tablespoons | Capers |
| 2 | tablespoons | Chopped parsley |
| 2 | tablespoons | Grated lemon rind |
| ½ | cup | Olive oil |
| 3 | tablespoons | Lemon juice |
| ¼ | teaspoon | Dijon mustard |
| Salt to taste | ||
| Pepper to taste | ||
Directions
DRESSING
Cook carrots for 5 minutes in boiling water. Drain and refresh under cold water. Drain and put in dish with the rest of the ingredients. Shake dressing and pour over mixture. Chill and serve. Yield: 4 to 6 servings.
MARTHA GRUBBS
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .