This is such a wonderful recipe for Spring!
Cook carrots in a large pot of boiling water until crisp-tender, about 7 minutes. Drain well.
Whisk oil, lemon juice, orange peel, and coriander in a bowl to blend. Add hot, drained carrots and toss to coat.
Let cool on counter top, tossing occasionally. Season with salt and pepper. Drizzle a little honey if desired. Stir in olives and green onions.
Cover and refrigerate for at least 3 hours. Can be made 1 day ahead. Keep refrigerated.
Stir salad to redistribute dressing. Garnish with thin slices of orange or parsley.
Source: I got this recipe from epicurious.com
By Lee Taylor from Indialantic, FL
This page contains the following solutions.
Peel carrots, slice and cook 10-15 minutes; drain. Mix dressing ingredients well and pour over sliced veggies. Let stand several hours. Keeps well.
Combine dressing ingredients; mix well. Place desired amounts of vegetables in dish and pour dressing over.
Love the orange gelatin, orange juice, and crushed pineapple that are in this salad. They compliment the carrots very well. Good blend of fruit and veggies!
Mix gelatin and boiling water; add marshmallows and stir until both are dissolved. Allow to cool. Add pineapple and carrots.
Scrape and wash carrots. Peel and quarter the apple. Coarsely grate both the the carrot and apple. Mix together the orange juice, lemon juice, and sweetener, until well blended.
In medium bowl, place apples and lemon juice; toss until evenly coated. Add carrots, sour cream, mayonnaise and raisins. Stir until well blended.
In a bowl, toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a smaller bowl, combine the peanut butter, yogurt, mayo and salt.
