Carrot Salad

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Credit: SSG Andrew Nicholson, PCC, CWPC, Training with the Industry Representative, American Culinary Federation
Chef & Child Ingredient of the Month, February 2014


1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons parsley, chopped
2 teaspoons Dijon mustard
1 teaspoon salt
½ teaspoon pepper
12 ounces carrots, shredded
2 teaspoons shallots, minced
1 tablespoon green onions, chopped


1. Combine olive oil, vinegar, parsley, mustard, salt and pepper in small bowl.

2. Combine carrots, shallots and green onions in large bowl. Add dressing and mix well. Cover and refrigerate two hours or overnight.


Chef & Child, Salad, Vegetarian

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