| INGREDIENTS |
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1/4 c Vegetable oil 1/2 c Small violet leaves or
1 tb Red-wine vinegar -watercress sprigs
1 tb Honey 1/4 c Pesticide-free viola
1/4 ts Salt -blossoms without stems
3 c Coarsely shredded carrots -(or violets, pansies,
12 Leaves Boston lettuce, each -or Johnny-jump-ups)
-torn in half
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| INSTRUCTIONS |
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1. In medium-size bowl, whisk oil with vinegar, honey, and salt. Add
the carrots and toss until well mixed.
2. Line a shallow serving bowl or rimmed plate with lettuce leaves and
violet leaves. Arrange carrots in center and sprinkle with the viola
blossoms. Toss lightly and serve immediately.
Country Living/May/93 Scanned & fixed by DP & GG
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