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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Can't remember where this one came from, but it's easy, refreshing and good! Garlic can be toned up or toned down. The leftovers are absolutely delicious on a sandwich in place of a slaw. And it's something a little different, when you get tired of your regular salads. Please note: cooking time does not reflect chilling time. Ingredients:
1 lb carrot, julienned |
1/2 cup vegetable oil |
1/2 cup vinegar |
1/3 cup water |
1 tablespoon sugar |
2 garlic cloves, minced |
2 teaspoons dried oregano |
1 teaspoon salt |
1/2 teaspoon ground pepper |
1/2 teaspoon dry mustard |
Directions:
1. The original recipe says to cook the carrots in a small amount of water until crisp/tender and drain. Sometimes I do, sometimes I don't. Depends on how crunchy you like your salad.
2. Place carrots in a serving dish.
3. Combine remaining ingredients and whisk together well. Pour over carrots, cover and chill for several hours or overnight.
4. Be sure you serve with a slotted spoon.
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