Carrot Salad Recipe

Select tender, rich colored carrots, scrape and boil them in

fast-boiling water until tender; cut in thin slices and put in a

glass salad bowl. Sprinkle with sifted loaf sugar, add the juice

of a large, fresh lemon, and a wineglass of olive oil. Garnish the

dish with very thin slices of onion, or any fresh, green salad

leaves.--Mrs. John Alfred.



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