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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Vegetables, Salads, Vegetarian 14 Servings

INGREDIENTS

16 oz Baby-Cut Carrots; 1 Pkg
1/2 c Tarragon Vinegar
1 tb Fresh Tarragon Leaves; Chopped OR
1 ts Dried Tarragon Leaves; Crushed
1 tb Olive Or Vegetable Oil
1/4 ts Pepper

INSTRUCTIONS

Heat 2 quarts of water to boiling.  Add the carrots and cook for 3 minutes.
Meanwhile, mix the remaining ingredients in a large bowl. Drain the carrots
and immediately stir into the mixture in the bowl. Cover and refrigerate
for 24 hours, stirring once.
Nutrition Information Per Each 1/4 Cup Serving:
Calories:  25    Protein:  0 Grams    Carbohydrates: 4 Grams Fat: 1 Gram
Cholesterol 1 Milligram  Sodium 10 Milligrams Potassium 115 milligrams
Posted By Rich Harper
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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