Carrot-viola salad - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable oil |
| 1 | tablespoon | Red-wine vinegar |
| 1 | tablespoon | Honey |
| ¼ | teaspoon | Salt |
| 3 | cups | Coarsely shredded carrots |
| 12 | Leaves Boston lettuce, each torn in half | |
| ½ | cup | Small violet leaves or watercress sprigs |
| ¼ | cup | Pesticide-free viola blossoms without stems (or violets, pansies, or Johnny-jump-ups) |
Directions
1. In medium-size bowl, whisk oil with vinegar, honey, and salt. Add the carrots and toss until well mixed.
2. Line a shallow serving bowl or rimmed plate with lettuce leaves and violet leaves. Arrange carrots in center and sprinkle with the viola blossoms. Toss lightly and serve immediately.
Country Living/May/93 Scanned & fixed by DP & GG
Related recipes
- Another carrot salad
- Carrot and kale - country cooking
- Carrot and orange salad
- Carrot pate - country cooking
- Carrot raisin salad
- Carrot salad
- Carrot salad #1
- Carrot salad #2
- Carrot salad #4
- Carrot salad (satterly)
- Carrot salad 2
- Carrot soup - country living
- Carrot-jicima salad
- Carrot-raisin salad
- Grilled carrots - country living
- Millet vegetable salad - country living
- Orange-carrot salad
- Sweet carrot salad
- Traditional carrot salad
- Walnut salad - country living