Dish Of The Month: Rainbow Carrot Salad
Toss 4 cups of ribbon- or spiral-cut rainbow carrots with 1 sliced scallion, 1 Tbs. olive oil, 1 Tbs. red wine vinegar, ¼ tsp. kosher salt, and ¼ cup chopped mixed fresh herbs (parsley, cilantro, mint, dill).
Serves 4.
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