Ingredients:
1 1/2 lbs carrots, peeled and thinly sliced
1/3 cup olive oil
3 tablespoons raspberry vinegar
1/2 cup parsley, minced
1/3 cup green onions, minced
salt and pepper
Directions:
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.
Servings: 6-8
Time preparation: 10 min.
Time total: 30 min.