50+ Friends Club Cookbook
Salads and Dressings
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Pickled Carrot Salad
From the Kitchen of:
Paz
Source: Quick Cooking
1
lb.
Carrots, julienned
1/2
cup
Vegetable oil
1/2
cup
Vinegar
1/3
cup
Water
1
Tbsp.
Sugar
2
Garlic cloves, minced
2
tsps.
Dried oregano
1/2
tsp.
Salt
1/2
tsp.
Pepper
1/2
tsp.
Ground mustard
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving dish.
Combine remaining ingredients in a jar with a tight-fitting lid; Shake well.
Pour over carrots; cover and refrigerate for several hours or overnight.
Serve with a slotted spoon.
Yield: 4 servings.