Garlic-marinated carrots

Yield: 5 Servings

Measure Ingredient
2 tablespoons White wine vinegar
1 tablespoon Olive oil
¼ teaspoon Salt
¼ teaspoon Pepper
5 cups Coarsely shredded carrot, (1-1/2 pounds)
4 Cloves garlic, thinly sliced or crushed
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. 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@... on Jan 28, 1997.

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