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Author Notes: Every Winter my tolerance for chilly weather decreases. I have no patience for dressing in fashion when it’s 40º outside. Sometimes I feel like a wimp, I’ll readily admit that. When all I want to do is stay under the covers but I can’t spend the day in bed (if you know someone who does this successfully, please contact me), then I reach for a warm salad like this one. —NakedBeet
Serves 4 servings
- 10-12 carrot stalks
- 1 tablespoon neutral oil
- 1 tablespoon olive tapenade (Kalamata or Cured Black)
- 1 tablespoon crushed walnuts
- Preheat oven to 350º. Peel the carrots and cut them into 1/2? thick 2 inch long strips. Coat them with oil and season with salt. Place into a nonstick pan and bake until fork tender, about 30 minutes. Let cool for a few minutes, then dress with olive tapenade and crushed walnuts.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
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