This salad is a snap to make and is a great way to serve carrots which children and adults both enjoy. I like making it ahead of time and bringing it to potlucks or picnics. Recipe Source: Bon Appetit (April 1983)
Ingredients: [‘carrots’, ‘olive oil’, ‘raspberry vinegar’, ‘parsley’, ‘green onion’, ‘salt and pepper’]
Quantity of Ingredients: [“1 1/2 lbs carrots, peeled and thinly sliced “,”1/3 cup olive oil”,”3 tablespoons raspberry vinegar”,”1/2 cup parsley, minced “,”1/3 cup green onion, minced “,” salt and pepper”]
Number of Servings: 6
Steps: [‘Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes).’, ‘Drain and transfer to a serving bowl.’, ‘While carrots are still hot, toss with oil and vinegar. Cool.’, ‘Add parsley, green onions, salt and pepper and toss.’, ‘Refrigerate overnight or for at least 4 hours.’, ‘Toss before serving.’]