Title: Carrot and Caper Salad Vinaigrette
Categories: Salad
Yield: 4 Servings

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

----------------------------------DRESSING----------------------------------
1/2 c Olive oil
3 tb Lemon juice
1/4 ts Dijon mustard
Salt to taste
Pepper to taste

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 , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.