Crunchy Carrot Salad
Toss together:
1 pound peeled, grated carrots
3/4 cup dry roasted unsalted peanuts
3 tablespoons minced fresh parsley
2 tablespoons finely chopped fresh mint
Whisk together:
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1/4 teaspoon salt
Pour dressing on salad, toss and let stand for 20 minutes before serving, or refrigerate and serves within two days.
From “Knews in the Knolls,” the Knoch Knolls Homeowners Association
Newsletter, July 2006.
Posted by Carole Koch
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