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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
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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