Penelopes Favorite Picnic Salad -The Carrot Cookbook
1 cup of green olives, pitted
3 Stalks celery, diced
3 Green onions, diced
2 cups of carrots, grated
Salt and pepper
2 tablespoons of vegetable oil
2 tablespoons of wine vinegar
Salad greens
In a large bowl, combine the olives, celery, onions, and carrots. Set aside. Combine the salt and pepper, oil, and vinegar and whisk until frothy and cloudy. Pour the oil and vinegar mixture over the carrot mixture, toss to coat, and serve on crisp salad greens. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Converted by MM_Buster v2.0l.
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