INGREDIENTS

1. 1 1/2lbscarrots, peeled and thinly sliced
2. 1/3cupolive oil
3. 3tablespoonsraspberry vinegar
4. 1/2cupparsley, minced
5. 1/3cupgreen onions, minced
6. salt and pepper

DIRECTIONS

1. Bring 2 quarts of water to a boil over high heat. Add carrots and cook until crisp tender (15 minutes).
2. Drain and transfer to a serving bowl.
3. While carrots are still hot, toss with oil and vinegar. Cool.
4. Add parsley, green onions, salt and pepper and toss.
5. Refrigerate overnight or for at least 4 hours.
6. Toss before serving.