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Pickled Carrot Salad
SUBMITTED BY:
Pat Walter
"'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.'"
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PREP TIME
20 Min
READY IN
20 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 pound julienned carrots
1/2 cup vegetable oil
1/2 cup 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
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DIRECTIONS
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving dish. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over carrots; cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
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REVIEWS
Reviewed on Oct. 13, 2007 by
Mom of 4
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Mom of 4
Oct. 13, 2007
My husband and his brothers declared this to be identical to his grandmother's Copper Penny Salad, which they all loved. I made the dressing as written, but cut the carrots into rounds instead of sticks. The leftovers are quite good when used in a tossed salad; simply make a normal garden salad, then add a couple of spoonfuls of this salad for your dressing.
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My husband and his brothers declared this to be identical to his grandmother's Copper Penny...
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Reviewed on Jun. 9, 2008 by
bluebell
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bluebell
Jun. 9, 2008
This is a great carrot salad recipe!! It is very important to let the carrots sit and marinate for the whole time in order to absorb the flavors and it is well worth it! My husband and I love it Thanks!
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This is a great carrot salad recipe!! It is very important to let the carrots sit and...
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Pickled Carrot Salad
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