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Watercress-carrot Salad
Created by admin, Tuesday, 01 May 2007
Description
6-8 servingsIngredients
2 medium bunches watercress
6 medium carrots
3/4 cup crisco oil
1/4 cup lemon juice
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon pepper
6 medium carrots
3/4 cup crisco oil
1/4 cup lemon juice
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon pepper
Methods/steps
Remove and discard tough ends and bruised leaves from watercress. Tear remaining watercress into bite-size pieces. Cut carrots in half lengthwise and crosswise. With a vegetable peeler, cut carrot pieces into ribbon-like strips. Combine watercress and carrots in salad bowl.
Blend remaining ingredients in small mixing bowl. Pour over vegetables. Toss to coat. Serve immediately.
Reviews
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