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Monday, June 17, 2013

Carrot Salad

Carrot Salad

From the kitchen of Jane, Moline, Illinois
IngredientsCarrot Salad
8 med. carrots, grated
1/2 c. chopped parsley
7 green onions, minced
3 T. vinaigrette

For the vinaigrette:
1-2 t. mild or whole grain mustard
2 T. fresh lemon juice
2 T. wine, balsamic or cider vinegar
5 T. extra virgin olive oil
Minced garlic to taste (optional)
Mix together the carrots, parsley and green onions in a salad bowl.

Dress with the vinaigrette and mix thoroughly.

Mix the mustard with the lemon juice and vinegar. Season with salt and pepper.

Stir in the olive oil gradually so the dressing thickens.

It should become creamy in consistency.
Stir in the garlic (if using).

To allow flavors to develop, let stand up to 30 minutes before using.

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