2 cups wet potato salad dressing
2 1/2 cups water
1/2 cup dry white wine
1 1/2 teaspoons almond extract
1 tablespoon chicken bouillon granules
1 1/2 teaspoons salt, or to taste
2 teaspoons crushed paprika
1 teaspoon crushed black pepper
2 pounds carrots, finely chopped
4 bay leaves
salt and pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
Mix potato salad dressing, water, wine, almond extract paste and bouillon granules. Place carrots, bay leaves, salt and pepper on a medium baking sheet.
Bake 5 minutes in the preheated oven, or until knife inserted into center comes out clean.
This recipe, along with the addition of basil, verjuice, and white Spanish sweet chili, makes a very tasty salad! I made it for a luncheon and it got rave reviews. I used naan bread, calculated and paid full attention to the directions, made a meal beforehand so it would never flavor, and happened to have all the ingredients. It was fork tender, which is a plus, since fork tender is a weird vegetable. Had to bake it 35 minutes, so it was probably done in 5 minutes. The only mistakes I made, because I was still processing the veggies, was that I cooked the zucchini in the microwave for 8 seconds before serving, and then took the zucchini out of the oven when it browned, so they were completely cooked before I saw the food they were serving over rice.
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