16 oz Baby-Cut Carrots, 1 Pkg
1/2 cup Tarragon Vinegar
1 tbsp Fresh Tarragon Leaves, Chopped OR
1 tsp Dried Tarragon Leaves, Crushed
1 tbsp Olive Or Vegetable Oil
1/4 tsp Pepper
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Heat 2 quarts of water to boiling. Add the carrots and cook for 3 minutes. Meanwhile, mix the remaining ingredients in a large bowl. Drain the carrots and immediately stir into the mixture in the bowl. Cover and refrigerate for 24 hours, stirring once.
Nutrition Information Per Each 1/4 Cup Serving:
Calories: 25 Protein: 0 Grams Carbohydrates: 4 Grams Fat: 1 Gram Cholesterol 1 Milligram Sodium 10 Milligrams Potassium 115 milligrams
Posted By Rich Harper
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