Garlic-marinated carrots
5 Servings
Ingredients
| Quantity | 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 | |
Directions
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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