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Pickled Carrot Salad

Total Time

Prep: 20 min. + chilling

Makes

4 servings

"Years ago, we enjoyed chilled pickled carrots in a restaurant," recalls Pat Walter of Pine Island, Minnesota. "They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare."

Ingredients

  • 1 pound carrots, julienned
  • 1/2 cup vegetable oil
  • 1/2 cup white vinegar
  • 1/3 cup water
  • 1 tablespoon sugar
  • 2 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard

Directions

  1. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender; drain
  2. Transfer to a serving dish. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over carrots; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 309 calories, 28g fat (3g saturated fat), 0 cholesterol, 630mg sodium, 16g carbohydrate (11g sugars, 4g fiber), 1g protein.

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