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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

Carrot Salad with Green Onions

ingredients

  • 2 pounds carrots, peeled, coarsely grated (about 7 cups)
  • 6 green onions, chopped
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons white wine vinegar
  • 1 tablespoon grated lemon peel
  • 2 teaspoons Dijon mustard
  • 1/2 cup olive oil
  • 8 whole red cabbage leaves

procedure

printable recipe
dish: salad
season: summer, fall

Mix carrots, green onions and parsley in large bowl to blend. Whisk vinegar, lemon peel and mustard in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Pour dressing over carrot mixture. Toss to coat evenly. Cover and refrigerate at least 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)

Spoon salad into cabbage leaves; arrange on platter and serve.

Bon Appétit, March 1997


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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