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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 27, 2008
Delicious! Will make again.
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rdisabelle
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 21, 2008
This is a great salad (and a great way to use up a bumper carrot harvest...). The carrots soak in a viniagrette-like dressing which gives them great flavor. Next time I'll cut back on the garlic -- I used only half what the recipe indicated at it was very very garlicky.
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Connie
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 9, 2008
This is a great carrot salad recipe!! It is very important to let the carrots sit and marinate for the whole time in order to absorb the flavors and it is well worth it! My husband and I love it Thanks!
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bluebell
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Home Town: Portland, Oregon, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 13, 2007
My husband and his brothers declared this to be identical to his grandmother's Copper Penny Salad, which they all loved. I made the dressing as written, but cut the carrots into rounds instead of sticks. The leftovers are quite good when used in a tossed salad; simply make a normal garden salad, then add a couple of spoonfuls of this salad for your dressing.
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Reviewer:

Mom of 4
Cooking Level: Expert
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