Carrot Salad
- 3 cn (Large) shoestring carrots;
- -drained
- 1 md Onion; chopped fine
- 1/2 Green pepper; chopped fine
- 1 ts Celery seed
- 1 ts Parsley flakes; or
- 1 tb Fresh parsley; snipped
- 1/2 c Sugar
- 1 ts Salt
- 1/8 ts Pepper
- 1/2 c Salad oil
- 2/3 c Vinegar
Place carrots, onion, green pepper, celery seed and parsley in a large
salad bowl.
Combine the sugar, salt, pepper, oil and vinegar in a 2 cup measure.
Microwave at high (100%) 1 1/2 to 2 minutes. Pour over vegetables and blend
entire mixture well. Refrigerate overnight, stirring occasionally. Makes 8
servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 217 by "Diane Geary"
on Nov 7, 1997
salad bowl.
Combine the sugar, salt, pepper, oil and vinegar in a 2 cup measure.
Microwave at high (100%) 1 1/2 to 2 minutes. Pour over vegetables and blend
entire mixture well. Refrigerate overnight, stirring occasionally. Makes 8
servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 217 by "Diane Geary"
