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Pickled Carrot Salad
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1 pound carrots, julienned
1/2 cup vegetable oil
1/2 cup white vinegar
1/3 cup water
1 tablespoon sugar
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce
heat; cover and simmer for 7-9 minutes or until crisp-tender; drain Transfer
to a serving dish. In a jar with a tight-fitting lid, combine remaining
ingredients; shake well. Pour over carrots; toss to coat. Cover and refrigerate
for several hours or overnight. Serve with a slotted spoon.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |