Potluck Carrot Salad

1. 1

   Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes).

2. 2

   Drain and transfer to a serving bowl.

3. 3

   While carrots are still hot, toss with oil and vinegar. Cool.

4. 4

   Add parsley, green onions, salt and pepper and toss.

5. 5

   Refrigerate overnight or for at least 4 hours.

6. 6

   Toss before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.