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Carrot And Caper Salad Vinaigrette Recipe
Category: Vegetables /
Rating: N/A
Servings: 4
Main Ingredients:
1 1/2 lb small baby carrots; fresh or frozen (may be c
4 scallions; chopped
1/2 cup sliced black olives
2 tablespoon capers
2 tablespoon chopped parsley
2 tablespoon grated lemon rind
----DRESSING----
1/2 cup olive oil
3 tablespoon lemon juice
1/4 teaspoon dijon mustard
1 salt to taste
1 pepper to taste
Cooking Directions:
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 , by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
salads
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