A colorful salad with a fanciful name--lightly cooked carrot coins and crunchy bits of green pepper, onion and celery, tossed together and chilled overnight in a tangy marinade.
Posted: Apr. 21, 2014
| Cooks I Like
Posted: Jun. 19, 2012
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
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