Pickled Carrot Salad Recipe

Pickled Carrot Salad Recipe photo by Taste of Home

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"Years ago, we enjoyed chilled pickled carrots in a restaurant," recalls Pat Walter of Pine Island, Minnesota. "They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare."

This recipe is:

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Pickled Carrot Salad Recipe

Prep: 20 min. + chilling

Yield: 4 Servings

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Ingredients

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

Directions

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.

Nutritional Facts 1 serving (3/4 cup) equals 309 calories, 28 g fat (3 g saturated fat), 0 cholesterol, 630 mg sodium, 16 g carbohydrate, 4 g fiber, 1 g protein.

Originally published as Pickled Carrot Salad in Quick Cooking March/April 1999, p52