| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 4 | Servings | ||
INGREDIENTS
| 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 | T | Capers |
| 2 | T | Chopped parsley |
| 2 | T | Grated lemon rind |
| 1/2 | c | Olive oil |
| 3 | T | Lemon juice |
| 1/4 | t | Dijon mustard |
| Salt to taste | ||
| Pepper to taste |
INSTRUCTIONS
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 <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 782
Calories From Fat: 533
Total Fat: 59.7g
Cholesterol: 152mg
Sodium: 606.9mg
Potassium: 1053.2mg
Carbohydrates: 17.4g
Fiber: 6g
Sugar: 8.8g
Protein: 43.7g