• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Carrot and Caper Salad Vinaigrette

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 1 1/2 lb Small baby carrots; fresh or
  • -frozen (may be cut in half)
  • 4 Scallions; chopped
  • 1/2 c Sliced black olives
  • 2 tb Capers
  • 2 tb Chopped parsley
  • 2 tb Grated lemon rind

 Directions

DRESSING
1/2 c Olive oil
3 tb Lemon juice
1/4 ts Dijon mustard
Salt to taste
Pepper to taste

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

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