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Pickled Carrot Salad Recipe
Pickled Carrot Salad Recipe photo by Taste of Home

Pickled Carrot Salad Recipe

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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."
TOTAL TIME: Prep: 20 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 4 servings

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

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.

Directions

  1. 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
  2. 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.
Originally published as Pickled Carrot Salad in Quick Cooking March/April 1999, p52

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.

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