Penelope's favorite picnic salad-the carrot cookbook

Yield: 4 servings

Measure Ingredient
1 cup Green olives; pitted
3 \N Stalks celery; diced
3 \N Green onions; diced
2 cups Carrots; grated
\N \N Salt and pepper
2 tablespoons Vegetable oil
2 tablespoons Wine vinegar
\N \N Salad greens

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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