<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0">
<channel>
	<title>RVANews</title>
	<link>https://rvanews.com</link>
	<description>All the news, none of that gross newsprint feel</description>
	<lastBuildDate>Tue, 10 Nov 2020 02:23:10 +0000</lastBuildDate>
	<language>en-US</language>
	<item>
		<title>Fresh Carrot Salad</title>
		<link>https://rvanews.com/fresh-carrot-salad?utm_source=RSS&#038;utm_medium=RSS&#038;utm_campaign=RSS+Readership</link>
		<pubDate>Thu, 02 Jul 2009 14:23:51 +0000</pubDate>
		<author>Kelly Blanchard</author>
		<guid isPermaLink="false">http://rvanews.com/?page_id=19372</guid>
						<description>&lt;p style = &quot;text-align:center&quot;&gt;&lt;/p&gt;&lt;h2&gt;Ingredients&lt;/h2&gt;&lt;ul&gt;&lt;li&gt;3 TBS white wine vinegar&lt;/li&gt;&lt;li&gt;1 tsp Dijon mustard&lt;/li&gt;&lt;li&gt;1/2 tsp salt&lt;/li&gt;&lt;li&gt;1/2 c. olive oil&lt;/li&gt;&lt;li&gt;2 lbs. carrots, grated&lt;/li&gt;&lt;li&gt;1/2 c. slivered almonds, toasted&lt;/li&gt;&lt;/ul&gt;&lt;h2&gt;To prepare&lt;/h2&gt;&lt;p&gt;Combine the vinegar, mustard and salt in a small bowl and whisk until blended. Whisk in the olive oil and set aside. Combine the vinaigrette with the carrots in a large bowl and toss to mix well.  Spoon into a serving dish. Sprinkle with the almonds when ready to serve. Makes 6 to 8 servings.&lt;/p&gt;&lt;p&gt;&lt;br /&gt;Ho there, reader of RSS feeds! Do you ever want to support RVANews in a real and tangible way? Or at least pay a small penance for reading ad-free content? If so, &lt;a href=&quot;https://www.patreon.com/rvanews&quot;&gt;support us on Patreon for a couple bucks a month&lt;/a&gt;!&lt;/p&gt;</description>
		</item>
</channel>
</rss>