Nell B. Nichols

Carrot/Chive Salad

Preparation info
  • Makes

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Brilliant colors—marvelous flavors

Ingredients

  • ⅓ c. salad oil
  • ¼ c. vinegar
  • ½ tsp.

Method

  • Mix oil, vinegar, salt, chives and syrup drained from pineapple.
  • Mix carrots and drained pineapple tidbits; pour over the oil-vinegar mixture. Toss lightly. Chill at least 4 hours. Serve in shallow bowl; garnish salad with chopped chives.