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Make This: Carrot Salad

Make This: Carrot Salad

This recipe comes to you via southern Portugal and always reminds me of spring. Think of this dish as more of a small plate or toothpick-able addition to a picnic or grazing spread rather than a formal side dish or starter salad. The sweetness of the carrots balances perfectly with the light sour of the vinegar. For those of you that are considering lamb for Easter these also pair very well as a small side with fatty or braised meats to add some brightness.

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