|Oils and Vinegars|
|by Jean-Francois Plante|
Oils and vinegars are too often regarded as a modest ingredient used only to sprinkle on salads.
Results 1 - 10 of 313 for vinegar carrot salad
32% calorie reduction from traditional recipe. Boil carrots until tender; drain. ... Makes 12 servings. * May substitute 24 packets Equal® sweetener. Equal
Cook carrots in salted water ... ingredients and add carrots. Let stand at least 12 hours before serving. Serve cold. Will keep 2 weeks in refrigerator. Serves 12.
Wash and peel carrots, cut in ... soup, sugar, oil, vinegar and spices to ... refrigerate. Marinate overnight. This will keep in refrigerator for two weeks.
Peel carrots and cut into ... or bowl, combine vinegar, sugar, oil, ... Cover and chill salad for at least ... stirring occasionally. Makes 4-6 servings. Easy.
Cook carrots to fork tender ... overcooked). Add rest of ingredients. Marinate in refrigerator several days. Partially drain before serving. Serve cold.
Cook only until fork tender. Do not overcook. Add rest of ingredients to cooked carrots. Let marinate several hours or overnight. Serve very cold.
Cook carrots until tender, about ... water. Drain. Combine vinegar, sugar, oil, ... Cover and refrigerate salad for at least ... times. Makes 4-6 servings.
Slice carrots into bite-sized pieces; ... Cover and refrigerate for at least 12 hours before serving. Good as cold hors d'oeuvres or as a hot vegetable.
Slice and boil carrots until tender (slice ... cut. Make a marinade of remaining ingredients and pour over vegetables and refrigerate. Keeps indefinitely.
Mix carrots, raisins and salt. Add just enough cooked salad dressing to moisten; ... heat; stir in vinegar and butter. Cool ... Makes about 2 cups dressing.
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