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Italian Carrot Salad Recipe

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This recipe for Italian Carrot Salad is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs rainbow carrots, peeled and sliced into thin rounds to make 6 cups
2 1/2 tsp kosher salt
1 c sliced pepperoncini
1/2 c slivered pitted kalamata olives
1 c (5 oz) chopped-sliced provolone cheese
3/4 c canned chickpeas, rinsed
Oregano Vinaigrette
Homemade croutons
1/2 c each flat leaf parsley leaves and torn fresh basil leaves
Directions:
Directions:
1. In a colander, toss carrots with salt. Put a plate and a 1 lb can of food on top of carrots and let drain in sink 1 hr to soften somewhat. Rinse carrots well, then roll in kitchen towel to dry.
2. In a large bowl, combine carrots, pepperoncini, olives, cheese, chickpeas and half of vinaigrette.
3. Just before serving, add croutons, parsley and basil. Toss to combine. Add more dressing, if desired.
Number Of Servings:
Number Of Servings:
1 1/2 quarts
Preparation Time:
Preparation Time:
30 mins plus 1 hour to stand
Personal Notes:
Personal Notes:
271 cal

 

 

 

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