Chilled Marinated Carrots

By AbbyIvie

Ingredients

• 1 lb. fresh carrots *
• 1/4 c. green onions, chopped
• 2 T. flat leaf parsley, snipped
• 1/4 c. salad oil
• 1/4 c. fresh lemon juice
• salt & pepper

Preparation

Step 1

Cook carrots in boiling salted water until el dente – about 12 to 15 minutes. Drain well and allow to cool 5 to 10 minutes. Put into 1 gal. zip-top freezer bag. Add onions and parsley. Combine salad oil and lemon juice; pour into bag. Add salt and pepper to taste. Seal bag and toss gently; chill in refrigerator overnight or 6 to 8 hours, tossing occasionally to distribute marinade. Empty into serving bowl and enjoy!

*I use peeled baby carrots for convenience. If using whole carrots, cook them first; then peel and slice or julienne.

To prepare a double recipe, increase salad oil to 1/3 c. while doubling other ingredients.