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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Carrot Ribbon Salad

Makes: 12 servings Yield: 12 side-dish servings
Prep 20 mins Chill 2 hrs
Carrot Ribbon Salad
  • 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

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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