Carrots vinaigrette

Yield: 4 servings

Measure Ingredient
1 pounds Carrots *
½ cup Olive Oil
⅓ cup Cider Vinegar
1 teaspoon Minced Garlic
1 teaspoon Salt
¼ teaspoon Fresh Ground Pepper

* Carrots should be peeled and cut into 2" X ¼" julienned pieces.

~--------------------------------------------------------------------- ~-- Place carrots in a large skillet. Add water to cover. Cover skillet and heat to boiling. Boil until carrots are crisp tender, about 3 minutes. Meanwhile, whisk remaining ingredients in a small bowl until smooth. Drain carrots and toss with vinaigrette. Serve warm or at room temperature or refrigerate and serve cold. 90 calories per serving. From: Syd's Cookbook.

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