Carrot Ribbon Salad

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7 users rated this recipe an average rating of 2.5
  • Makes: 12 servings
  • Yields: 12 side-dish servings
  • Prep: 20 mins
  • Chill: 2 hrs
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Carrot Ribbon Salad
Ingredients
2
cups shelled fresh peas
1
pound large carrots
1
cup thinly sliced green onions
1/2
cup honey
1/4
cup white wine vinegar
1/2
teaspoon salt
1/4
teaspoon ground black pepper
Directions
  1. In a saucepan, cook peas in a small amount of boiling water for 2 to 3 minutes or just until crisp-tender. Drain and rinse with cold running water until cool. Peel carrots. Using a vegetable peeler, peel carrots lengthwise into very thin strips.
  2. In a large mixing bowl combine peas, carrots, and green onions. In a small mixing bowl combine honey, vinegar, salt, and black pepper. Pour dressing over vegetables and toss gently. Cover and chill 2 to 4 hours. Serve with a slotted spoon.
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