Reviewed: Sep. 4, 2009

Excellant recipe - and I don't usually like carrots. Because these aren't cooked until mushy and are covered in flavor, really tasty. I used the wavy cut carrot coins instead of sticks.

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SandyCWV

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Reviewed: Apr. 30, 2009

Very good! My husband, a veggie hater, loved it, and had seconds. Used apple cider vinegar and olive oil and cut the carrots into coins.

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Kay

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Reviewed: Sep. 27, 2008

Delicious! Will make again.

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rdisabelle

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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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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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mlc

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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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