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Pickled Carrot Salad #3, (copper pennies)

Source of Recipe

from rdj petite


List of Ingredients

Pickled Carrot Salad #3, (copper pennies)

8 medium, thinly sliced carrots
1/2 teaspoon salt
1/2 medium diced onion
2 tablespoons white granulated sugar
3/4 teaspoon dried parsley
2 tablespoons paprika
1 1/2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1 cup orange juice
1/2 cup red wine vinegar
3 tablespooon Olive oil

Cook the carrots and salt in enough boiling water to cover,
for 4 - 5 minutes or until crisp tender. Drain.
Whisk together the remaining ingredients in a large bowl.
Add the cooked carrots and toss well.
Cover and chill for 4 hours.
Makes 8 servings.


Recipe