UCLBS Recipes

Pam's Carrot Salad

Cook 2-3 Cups of carrot 'coins' until tender, and set aside to cool.

Dressing (good on other salads too):
Juice of 1/2 lemon
1 tbsp. apple cider vinegar
1 tsp green pepper or other Dijon mustard
Serveral good slurps of Tabasco or other legal hot sauce
1 tbsp. honey
salt & pepper to taste
whisk in enough olive oil to emulsify
favorite fresh herbs to taste

Mix carrots with chopped fresh herbs (as much as you like). Mix with dressing and let stand for 1/2 hour before serving.