Penelope's favorite picnic salad-the carrot cookbook
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Green olives; pitted |
| 3 | Stalks celery; diced | |
| 3 | Green onions; diced | |
| 2 | cups | Carrots; grated |
| Salt and pepper | ||
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Wine vinegar |
| Salad greens | ||
Directions
In a large bowl, combine the olives, celery, onions, and carrots. Set aside.
Combine the salt and pepper, oil, and vinegar and whisk until frothy and cloudy.
Pour the oil and vinegar mixture over the carrot mixture, toss to coat, and serve on crisp salad greens.
Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6
Recipe by: The Carrot Cookbook
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