Yield: 5 Servings
|2 tablespoons||White wine vinegar|
|1 tablespoon||Olive oil|
|5 cups||Coarsely shredded carrot, (1-1/2 pounds)|
|4 \N||Cloves garlic, thinly sliced or crushed|
|1 \N||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.