Pickled Carrot Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 4 servings.
"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."
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
-
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.
Nutrition Facts
3/4 cup: 309 calories, 28g fat (3g saturated fat), 0 cholesterol, 630mg sodium, 16g carbohydrate (11g sugars, 4g fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC