| 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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