Carrot Salad

By dfarber

Ingredients

• 1/2 pound carrots
• 2 clover garlic, crushed
• salt and pepper to taste
• 1/2 teaspoon dried oregano
• 2 tablespoons red wine vinegar
• olive oil

Preparation

Step 1

Cook the carrots in lightly salted water until tender but firm, about 8 minutes
Drain Carrots and cut lengthwise into 2 inch strips, about 1/4 inch thick. Place in a small deep serving dish.
BUry the garlic in the carrots. Add salt and pepper, the oregano, vinegar, and enough oil to cover the carrots.
Cover and refrigerate overnight. Drain and remove garlic. Allow carrots to come to room temperature before serving.