Italian carrots

Yield: 4 Servings

Measure Ingredient
1 (1-pound) bag peeled baby
Carrots or
1 pounds Peeled carrots no more than
An inch in diameter, cut in
2 1/2 inch lengths
¼ cup Balsamic vinegar
½ teaspoon Oregano
2 larges Cloves of garlic, minced
2 tablespoons Olive oil

Steam carrots, covered, in a steamer basket over simmering water for about 5 minutes, or until crisp-tender. While carrots are steaming, combine remaining ingredients to make dressing. Place hot carrots in a pie plate or wide dish with sides and pour dressing over them immediately, tossing to coat all sides. Let rest 30 minutes, tossing once or twice, for flavors to mature. Refrigerate several hours or overnight to improve flavor. May be served at room temperature or cold. Makes 8 servings.

Per serving: Calories 57 Fat 3g No cholesterol Sodium 20 mg Percent calories from fat 53%

From The Dallas Morning News 10/16/96 Typos by Bobbie Beers

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