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Shredded Carrot Salad

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Ingredients
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Vinegar 2 Tablespoon
  Lemon juice 2 Tablespoon
  Sugar 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Carrots 3 Cup (48 tbs), shredded
Directions

In screw-top jar combine olive oil or salad oil, vinegar, lemon juice, sugar, and salt; cover and shake well.
Pour over carrots, tossing to coat.
Cover and refrigerate for 2 to 3 hours, stirring occasionally.
If desired, sprinkle with snipped parsley before serving.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy

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