| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiment | 4 | Servings | ||
INGREDIENTS
| 3 | Carrots, cut into large | |
| chunks | ||
| 1/2 | c | Oil and Vinegar Dressing |
| see recipe | ||
| 1 | T | or more liquid from canned |
| jalapenos | ||
| 1 | pn | Dried oregano |
INSTRUCTIONS
From: Jeff & Leslie Samelson <samelson@adsnet.com> Date: Sun, 7 Jul 1996 17:55:39 -0500 1. Briefly steam the carrots until barely fork-tender (3 to 4 minutes). Take care not to overcook. Rinse with cold water and place in a bowl. 2. Combine dressing and jalapeno liquid. Add oregano and pour the dressing over the carrots. Cover and refrigerate to marinate for several hours or longer. Serve as a garnish or condiment or add to a green salad.
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