Potluck Carrot Salad Recipes
POTLUCK CARROT SALAD
This salad is a snap to make and is a great way to serve carrots which children and adults both enjoy. I like making it ahead of time and bringing it to potlucks or picnics. Recipe Source: Bon Appetit (April 1983)
Provided by ellie_
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes).
- Drain and transfer to a serving bowl.
- While carrots are still hot, toss with oil and vinegar. Cool.
- Add parsley, green onions, salt and pepper and toss.
- Refrigerate overnight or for at least 4 hours.
- Toss before serving.
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- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- To prepare the carrots: First, peel all the carrots. Then, reserve 3 large carrots and set them aside. Slice the remaining carrots on the diagonal into pieces about 1/2″ thick and 1 1/2″ long. On the baking sheet, toss the carrot pieces with enough olive oil to lightly coat them. Arrange them in a single layer and sprinkle them lightly with salt. Bake for 25 to 30 minutes, tossing halfway, until the carrots are tender and turning deeply golden on the edges.
- Meanwhile, slice the remaining 3 carrots into very thin rounds (about as thin as you possibly can; you should have about 1+ cup sliced). Place the carrot rounds in a bowl, and fill the rest of the bowl with cold water and a handful of ice cubes (this will make the carrots nice and crisp). Set the bowl aside.
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