Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | White Wine Vinegar |
| 1 tablespoon | Olive Oil |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 5 cups | Carrot; coarsely, shredded (about 1 1/2 pounds) |
| 4 | Garlic Cloves; thinly sliced |
| 1 | Bay Leaf |
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.