Carrot-viola Salad - Country Living Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable oil,
1/2 cup: Small violet leaves or,
1 tbsp: Red-wine vinegar,
-watercress sprigs,
1 tbsp: Honey,
1/4 cup: Pesticide-free viola,
1/4 tsp: Salt,
-blossoms without stems,
3 cup: Coarsely shredded carrots,
-, (or violets, pansies,
12 Leaves: Boston lettuce, each
-or Johnny-jump-ups),
-torn in half,
Directions:
1. In medium-size bowl, whisk oil with vinegar, honey, and salt. Add
the carrots and toss until well mixed.
2. Line a shallow serving bowl or rimmed plate with lettuce leaves and
violet leaves. Arrange carrots in center and sprinkle with the viola
blossoms. Toss lightly and serve immediately.
Country Living/May/93 Scanned & fixed by DP & GG
Source from luhu.jp
the carrots and toss until well mixed.
2. Line a shallow serving bowl or rimmed plate with lettuce leaves and
violet leaves. Arrange carrots in center and sprinkle with the viola
blossoms. Toss lightly and serve immediately.
Country Living/May/93 Scanned & fixed by DP & GG
Source from luhu.jp