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Carrot and Caper Salad Vinaigrette

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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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