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Name: Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1/2 tb Red wine vinegar; 1 tb Fresh parsley chopped; 1 Lemon ; Juice of; 1 pn Black pepper; 1 pn Paprika; 1/2 ts Salt; 1 tb olive oil; 1 Clove of Garlic; finely; 1 1/2 lb Carrots

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INGREDIENTS

1/2 tb Red wine vinegar
1 tb Fresh parsley ; chopped
1 Lemon ; Juice of
1 pn Black pepper
1 pn Paprika
1/2 ts Salt
1 tb olive oil
1 Clove of Garlic; finely
1 1/2 lb Carrots

Servings

INSTRUCTIONS

Thanks to Recipe-a-Day member Morocco Mel for sending in this lovely carrot salad. Todays recipe is a terrific starter, full of color and flavor. Its simple to prepare and a must-serve springtime side salad dish. Cut the carrots lengthwise into four quartered sections. If theyre very long, cut across so that you get eight pieces from each carrot. Put the carrots into lightly salted boiling water and cook for about 5 minutes, until theyre starting to become tender but are still crisp. Drain the carrots. Mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in the saucepan, which has been washed and dried. Add the carrot segments and the salt and turn over a very low heat for about 5 minutes, until the flavors are all impregnated into the carrots. Remove, pile into a dish, and sprinkle with the parsley. Leave to cool before serving. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Apr 6, 1999, converted by MM_Buster v2.0l.

NOTES

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Carrot Salad

1/2 tb Red wine vinegar
1 tb Fresh parsley chopped
1 Lemon ; Juice of
1 pn Black pepper
1 pn Paprika
1/2 ts Salt
1 tb olive oil
1 Clove of Garlic; finely
1 1/2 lb Carrots

Thanks to Recipe-a-Day member Morocco Mel for sending in this lovely  carrot salad. Todays recipe is a terrific starter, full of color and  flavor. Its simple to prepare and a must-serve springtime side salad  dish.    Cut the carrots lengthwise into four quartered sections. If theyre  very long, cut across so that you get eight pieces from each carrot.  Put the carrots into lightly salted boiling water and cook for about  5 minutes, until theyre starting to become tender but are still  crisp. Drain the carrots.    Mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika  together in the saucepan, which has been washed and dried.    Add the carrot segments and the salt and turn over a very low heat for  about 5 minutes, until the flavors are all impregnated into the  carrots. Remove, pile into a dish, and sprinkle with the parsley.  Leave to cool before serving.    Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Apr 6, 1999, converted by MM_Buster  v2.0l.

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Nutrition

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Serving Size: 1 Serving (175g)
Recipe Makes: 4 servings

Calories: 82
Calories from Fat: 12 (15%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 117.4mg		4 %
Potassium 571.7mg		15 %
Total Carbohydrate 17.1g		5 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 11.9g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 82

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