| 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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