| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
5 |
Servings |
INGREDIENTS
| 2 |
T |
White wine vinegar |
| 1 |
T |
Olive oil |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 5 |
c |
Coarsely shredded carrot |
|
|
1-1/2 pounds |
| 4 |
|
Cloves garlic, thinly sliced |
|
|
or crushed |
| 1 |
|
Bay leaf |
INSTRUCTIONS
Combine first 4 ingredients in a large bowl; stir well with a wire
whisk. Add remaining ingredients; toss well to coat. Cover and chill
at least 8 hours. Discard bay leaf before serving. Yield: 5 servings
(serving size: 1 cup). Per serving: 120 Calories; 3g Fat (22% calories
from fat); 2g Protein; 23g Carbohydrate; 0mg Cholesterol; 181mg Sodium
Recipe by: Cooking Light, May 1995, page 102 Posted to MC-Recipe
Digest V1 #442 by igor@digex.net on Jan 28, 1997.
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