Jewish Recipes
Carrots Vinaigrette Recipe
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Carrots Vinaigrette

1 pound carrots, peeled and sliced
1/4 cup oil (preferably olive)
2 tablespoons wine or cider vinegar
1 tablespoon chopped chives or green onions (optional)
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1 clove garlic, minced
1/2 teaspoon paprika
1/2 teaspoon sugar
salt and pepper to taste

Steam carrots until crisp tender. Allow to cool. Whisk or beat together the remaining ingredients. Combine and chill. Serve cold.

Serves four to six.

 

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