Carrot-Raisin SaladServes four to six
Salad
Dressing (optional)
For the dressing: Stir lemon juice and salt together. Whisk in olive oil and toss with the carrots and raisins. Recipe excerpted from Edible Schoolyard: A Universal Idea by Alice Waters (Chronicle Books, 2008). Print | Email | Comment | Subscribe | Give a Gift |
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