Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Marinated Carrot salad
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1 pound carrots, sliced diagonally |
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1 cup chopped celery |
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1/2 cup chopped green pepper |
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1 small onion, thinly sliced |
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1 teaspoon celery seeds |
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1 cup sugar |
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1/2 cup vinegar |
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1/2 cup water |
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1/3 cup vegetable oil |
Cook carrots in boiling salted water about 10 minutes or until crisp-tender; drain well.
Place carrots, celery, green pepper, onion, and celery seeds in a large shallow dish; toss lightly and set aside.
Combine remaining ingredients in small saucepan, mixing well; bring to a boil, stirring often. Pour over vegetables; cover and chill until cold.
NOTE: I found this in Southern Living years and years ago---probably back in the 70s. I use tarragon vinegar simply because I like the flavor. The recipe did not give a time for boiling the marinade, so I just do it a few minutes until I feel all the flavors are well combined. I also put my vegetables in a flat Tupperware container so I can put a lid on them and turn them back and forth while they are getting cold. It says it will serve six, but it'll serve more than that.