Viewing post #1969236 by Iluvtobake

Rosie

Iluvtobake said:Mcash, it's just julienned carrots with a vinaigrette and cranberries. I boil the red wine vinegar for a minute or two with minced garlic and dried oregano. It takes a bit of the bite off the vinegar. Pour the hot vinegar over carrots, stir, add lemon juice , olive oil, dried cranberries, and sometimes nuts. Sometimes a spoon of sugar. It stays crunchy in the fridge for a few days. It's good by itself or added to a green salad, tossed with cold sauteed snow peas and so on.

Edit, chill after tossing.

1/3 cup Red Wine Vinegar
Juice of one lemon
1/4 cup Olive Oil (I prefer light, pure, etc. EVOO is too strong)
1 clove garlic, minced or pressed
1 large handful dried cranberries, or more to taste
1 tsp dried oregano, finger crushed, - optional. (I like 2 tsp)
Pinch or two of sugar - optional
A few grinds of black pepper - optional
Nuts - optional
4 "average" sized carrots, peeled and julienned)

Note: The next day the carrots are even more crunchy, with a stronger vinegar bite.



🌻 What kind of pollen made all that mess on your porch? Love your porch, by the way. And all the trees outside.😊