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Nutrition Facts
Serving Size 1 (137g) Recipe makes 6 servings The following items or measurements are not included below: 3 tablespoons raspberry vinegar
Calories 156
Calories from Fat 110		(70%)
Amount Per Serving		%DV
	Total Fat 12.3g	18%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 82mg		3%
Potassium 407mg		11%
Total Carbohydrate 11.6g		3%
	Dietary Fiber 3.5g	13%
	Sugars 5.3g
Protein 1.3g		2%
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Potluck Carrot Salad

Recipe #95951 | 30 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ellie_
Jul 20, 2004

This salad is a snap to make and is a great way to serve carrots which children and adults both enjoy. I like making it ahead of time and bringing it to potlucks or picnics. Recipe Source: Bon Appetit (April 1983)

SERVES 6 -8 (change servings and units)

Ingredients

1 1/2 lbs carrots, peeled and thinly sliced
1/3 cup olive oil
3 tablespoons raspberry vinegar
1/2 cup parsley, minced
1/3 cup green onion, minced
salt and pepper

Directions

1
Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes).
2
Drain and transfer to a serving bowl.
3
While carrots are still hot, toss with oil and vinegar. Cool.
4
Add parsley, green onions, salt and pepper and toss.
5
Refrigerate overnight or for at least 4 hours.
6
Toss before serving.

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Browse similar recipes by category

Course > Salads
Main Ingredient > Vegetables > Carrots
Preparation > Time to Make > < 30 mins
Preparation > Equipment > Stove Top
Occasion > To Go... > Potluck

Featured Reviews for This Recipe

From: Kree

On Feb 5, 2005

This salad is very tasty! I agree with Geema that the dressing really permeated the carrots. Yum. The only raspberry vinegar I could find was raspberry infused balsamic vinegar, so I used that and it turned out great.

1 person found this review helpful

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From: Geema

On Jan 26, 2005

This is a great salad! I used organic carrots and sliced them as thin as I could, cooking them as Ellie instructed. Tossing them with the oil and vinegar while they are still hot really makes a difference and the carrots just soak up the dressing, permeating the little slices. The proportions were great, not too tart and the fresh parsley and scallions make the whole salad complete. I didn't add or change a thing and we enjoyed every bite.

1 person found this review helpful

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From: Lori Mama

On Jun 24, 2007

My husband and I enjoyed this salad, but the kids did not. I believe it was just a bit to vinegary for them.

1 person found this review helpful

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From: echo echo

On Jun 26, 2005

Oh my--this was GREAT! I love the idea of a salad with cooked carrots instead of raw. I'll have to start keeping raspberry vinegar on hand on a regular basis.

1 person found this review helpful

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