Recipe for Carrot and Caper Salad Vinaigrette

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1/2 lb	Small baby carrots, fresh or frozen (may be cut in half)
4 x	Scallions, chopped
1/2 cup	Sliced black olives
2 tbl	Capers
2 tbl	Chopped parsley
2 tbl	Grated lemon rind
	----------------- DRESSING ----------------
1/2 cup	Olive oil
3 tbl	Lemon juice
1/4 tsp	Dijon mustard
	Salt to taste

Instructions:

Instructions: Cook carrots for 5 minutes in boiling water. Drain and refresh under cold water. Drain and put in dish with the rest of the ingredients. Shake dressing and pour over mixture. Chill and serve.

Yield: 4 to 6 servings.

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