Marinated baby carrots
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | smalls | Carrots |
| 3 | tablespoons | Vinegar |
| 3 | tablespoons | Oil, salad |
| 1 | small | Garlic clove; crushed |
| ¾ | teaspoon | Seasoned salt |
| ¼ | teaspoon | Salt |
| Parsley, fresh; minced | ||
Directions
Peel and cut carrots into short, 3" stickes. Place in shallow dish; combine other ingredients except parsley and pour over carrots, spooning marinade over carrots so all will be coated. Cover tighlty and refrigerate overnight, turning carrots occasionally. Drain off marinade; sprinkle carrots with parsley.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-29-94
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