Carrot Salad With Olives, Onions and Oranges

• 1 12 lbs carrots, peeled, cut on diagonal into 1/4-inch thick slices
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated orange peel
• 1 teaspoon ground coriander
• 12 cup drained chopped pitted green olives in brine
• 12 cup chopped green onion
• orange slice

1. Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes.
2. Drain well.
3. Whisk olive oil, lemon juice, orange peel, and coriander in large bowl to blend.
4. Add hot carrots and toss to coat.
5. Cool, tossing occasionally.
6. Season with salt and pepper.
7. Drizzle with honey, if desired.
8. Stir in olives and green onions.
9. Cover and refrigerate at least 3 hours.
10. Stir salad to redistribute dressing.
11. Garnish edges of platter with orange slices and parsley.
12. Mound carrots in center.
13. Serves 16.
14. That's it!

carrots, extravirgin olive oil, lemon juice, ground coriander, green olives, green onion, orange slice

Taken from www.food.com/recipe/carrot-salad-with-olives-onions-and-oranges-455854 (may not work)