Recipe - Carrot And Caper Salad Vinaigrette

1 One half pound Small baby carrots; fresh or
frozen (may be cut in half)
4 Scallions; chopped
One half cup Sliced black olives
2 tablespoon Capers
2 tablespoon Chopped parsley
2 tablespoon Grated lemon rind

DRESSING
One half cup Olive oil
3 tablespoon Lemon juice
One fourth teaspoon 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 Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.