Name: Carrot and Caper Salad Vinaigrette
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 tb Capers; 2 tb Chopped parsley; 2 tb Grated lemon rind; 1/2 c Olive oil; 3 tb Lemon juice; 1/4 ts Dijon mustard; Salt to taste; Pepper to taste

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	tb	Capers
2	tb	Chopped parsley
2	tb	Grated lemon rind
1/2	c	Olive oil
3	tb	Lemon juice
1/4	ts	Dijon mustard
		Salt to taste
		Pepper to taste

INSTRUCTIONS

DRESSING
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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