Title: Carrot and caper salad vinaigrette
 Categories: Salad
      Yield: 4 Servings
 
  1 1/2 lb Small baby carrots; fresh or
           -frozen (may be cut in half)
      4    Scallions; chopped
    1/2 c  Sliced black olives
      2 tb Capers
      2 tb Chopped parsley
      2 tb Grated lemon rind

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Olive oil
      3 tb Lemon juice
    1/4 ts Dijon mustard
           Salt to taste
           Pepper to taste
 
  Cook carrots for 5 minutes in boiling water. Drain and refresh under
  cold water. Drain and put in dish with the rest of the ingredients.
  Shake dressing and pour over mixture. Chill and serve. Yield: 4 to 6
  servings.
  
  MARTHA GRUBBS
  
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,