This is such a wonderful recipe for Spring!
Cook carrots in a large pot of boiling water until crisp-tender, about 7 minutes. Drain well.
Whisk oil, lemon juice, orange peel, and coriander in a bowl to blend. Add hot, drained carrots and toss to coat.
Let cool on counter top, tossing occasionally. Season with salt and pepper. Drizzle a little honey if desired. Stir in olives and green onions.
Cover and refrigerate for at least 3 hours. Can be made 1 day ahead. Keep refrigerated.
Stir salad to redistribute dressing. Garnish with thin slices of orange or parsley.
Source: I got this recipe from epicurious.com
By Painterlee from Indialantic, FL
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