Potluck Carrot Salad
photo by Lori Mama
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6-8
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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a great salad! I used organic carrots and sliced them as thin as I could, cooking them as Ellie instructed. Tossing them with the oil and vinegar while they are still hot really makes a difference and the carrots just soak up the dressing, permeating the little slices. The proportions were great, not too tart and the fresh parsley and scallions make the whole salad complete. I didn't add or change a thing and we enjoyed every bite.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>