{"id":59762,"date":"2026-02-22T22:35:19","date_gmt":"2026-02-22T22:35:19","guid":{"rendered":"https:\/\/recipes4thecook.com\/carrot-salad"},"modified":"2026-02-22T22:35:19","modified_gmt":"2026-02-22T22:35:19","slug":"carrot-salad","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/easter\/blog\/2026\/02\/22\/carrot-salad\/","title":{"rendered":"Carrot Salad"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

1 1\/2 lb. Carrots
\n1 Tbs. Olive Oil
\n1\/2 Tbs. Red Wine Vinegar
\nJuice of 1 Lemon
\n1 clove of Garlic, finely chopped
\nPinch of Black Pepper
\nPinch of Paprika
\n1\/2 tsp. Salt
\n1 Tbs. fresh Parsley, chopped<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

Cut the carrots lengthwise into four quartered sections. If they’re very long,
\ncut across so that you get eight pieces from each carrot. Put the carrots into
\nlightly salted boiling water and cook for about 5 minutes, until they’re
\nstarting to become tender but are still crisp. Drain the carrots. Mix the olive
\noil, vinegar, lemon juice, garlic, pepper, and
\npaprika together in the saucepan, which has been washed and dried.
\nAdd the carrot segments and the salt and turn over a very low heat for about
\n5 minutes, until the flavors are all impregnated into the carrots. Remove, pile
\ninto a dish, and sprinkle with the parsley. Leave to cool before serving.
\nServes 4.
 
 
 In the beginning was the Word, and the Word was with God, and the Word was God. (John 1:1)<\/p>\n","protected":false},"excerpt":{"rendered":"

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