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Carrot Salad With Raisins And Sherry Vinegar

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CATEGORY CUISINE TAG YIELD
Fruits, Dairy Niger Toohot02 6 Servings

INGREDIENTS

1 1/2 t Dijon-style mustard
1/4 c Sherry vinegar
1/2 t Salt
1/2 t Freshly-ground black pepper
1/4 c Fruity Spanish olive oil
1/2 c Amontillado or other
full-flavored sherry
Such as Cream
3/4 c Golden raisins
1 1/2 lb Young tender carrots, cut
into 1/8"
Julienne strips

INSTRUCTIONS

In a large serving bowl, whisk the mustard, vinegar, salt, and pepper
together. Drizzle the olive oil over in a thin stream, whisking all
the time until it is completely emulsified. Set aside. In a small
sauce pan, combine the sherry with the raisins and warm up to just
below the boil. Remove from the heat and leave to macerate for 20
minutes, stirring occasionally. When ready to serve, combine the
carrots with the raisins and all of their soaking liquid in the bowl
with the vinaigrette. Toss to coat all the ingredients evenly and
serve at once. This recipe yields 6 servings.  Recipe Source: TOO HOT
TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD
NETWORK - (Show # TH-6257 broadcast  04-17-1997) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-18-1997  Recipe by: Susan Feniger and Mary Sue Milliken  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 58
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 211.8mg
Potassium: 149.2mg
Carbohydrates: 15.2g
Fiber: <1g
Sugar: 10.7g
Protein: <1g


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