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You are here: Home / Uncategorized / Gold Coast Salad

Gold Coast Salad

January 4, 2019 by mgrc Leave a Comment

If you have a food processor with a julienne blade, this recipe for Gold Coast Salad is an excellent opportunity to use it. If not, slice the carrot as thinly as possible with a vegetable peeler, then with a sharp knife, cut slices into thread-like strips.

Makes 4 servings.

From My Great Recipes – Salads and Their Dressings, Section 2, Card 47 

Gold Coast Salad (1)
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Gold Coast Salad

Ingredients

Salad

  • 1 pound carrots peeled
  • 1 cup water
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup parsley minced

Dressing

  • 1 cup olive or salad oil
  • 6 tablespoons white wine vinegar
  • 1/8 teaspoon dried thyme
  • Black pepper to taste
  • 1 teaspoon salt

Instructions

Salad

  1. Cut carrots into julienne strips using food processor with a julienne blade, or by the method described above.
  2. Heat water in saucepan. Add sugar and salt.
  3. Drop prepared carrots into boiling water. Cover and simmer 2 minutes. Drain. Transfer to salad bowl. Stir in parsley and set aside.

Dressing

  1. Whisk together oil, vinegar, thyme, pepper, and salt. Pour over carrots and parsley. Fold to blend well. Cover and refrigerate at least 2 hours.
  2. Line salad bowl with lettuce leaves and serve.
Gold Coast Salad (2)

Related

Filed Under: My Great Recipes, Salads, Uncategorized Tagged With: Carrots, Parsley, Salad

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