Carrot Salad Bites Recipe
Ingredients
| Carrots | 1/2 Cup (16 tbs), grated | |
| Lemon juice | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| 1/3 cup herbed cream cheese | ||
| 12 slices rye cocktail bread | ||
| Fresh parsley sprigs | ||
| Pinch each salt and pepper | ||
| Pinch each salt and pepper | ||
Directions
In bowl, stir together carrots, lemon juice, oil, salt and pepper.
(Mixture can be covered and refrigerated for up to 24 hours.) Spread cream cheese over bread slices; place on serving tray.
Divide carrot mixture among slices.
Garnish with parsley, and violets (if using).
(Mixture can be covered and refrigerated for up to 24 hours.) Spread cream cheese over bread slices; place on serving tray.
Divide carrot mixture among slices.
Garnish with parsley, and violets (if using).
Chef
