Carrot Salad

I'm hoping carrots are good
for forgetfulness because I really need some help. For years I've been making dinners; some of
them okay, some of them spectacular, but rarely do I remember them. I can go as little as three days before I
forget what ingredients I used. Could it
be old age? Impossible. Wine? Certainly not. I think I am just
busy moving on to the next invention. Sounds
good anyway. I was looking through my
recipe box the other day and found one of many smeared scraps of paper with
this carrot salad on it. It was my
handwriting so I must've made it, but I have no memory of it. I know that I don't write them down unless I
like them, so I'm sharing this. Also,
once it's here, in a non-smeary format, I'll know where to find it again. So will you.

Carrot Salad Recipe

(All quantities are
approximate. Eyeball it.)

2 cups shredded carrots
2-inch square Blue Cheese,
crumbled
1 apple, sliced
1/4 cup black olives
1/4 cup nuts (walnuts,
cashews, whatever)

Dressing:
1/2 lemon, juiced
3 tablespoons olive oil
Salt & Pepper
Toss together salad
ingredients and dress. You can make the
dressing directly over the salad. Just
squeeze the lemon juice over the top, sprinkle enough olive oil to go across
and back one time, then toss in some salt and pepper. Taste and adjust.