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    Carrot Salad

    Submitted by Sharon Muehlbauer, Richlandtown, Pa.

    Sharon received her carrot salad recipe from her mother-in-law many years ago.

    "She was a good cook," she writes. "This was one of my favorites, and my family loves it, too. It goes well with picnic food or any food."

    Ingredients

    Salad

    • 1 lb. carrots, sliced ¼ inch and cooked
    • ½ green pepper, chopped
    • ¼-½ medium red onion, chopped

    Dressing:

    •  cup extra virgin olive oil
    • ¼ cup vinegar
    • 2 Tbsp. honey (or sugar)
    • 1½ tsp. salt

    Directions

    Mix cooked carrots, green pepper and red onion together. Whisk together all dressing ingredients. Add dressing to vegetables. Refrigerate. This keeps well in the refrigerator.

    Serves 4-6.