Recipe - Carrots Vinaigrette

1 pound Carrots *
One half cup Olive Oil
1/3 cup Cider Vinegar
1 teaspoon Minced Garlic
1 teaspoon Salt
One fourth teaspoon Fresh Ground Pepper

* Carrots should be peeled and cut into 2" X 1/4" julienned pieces.
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Place carrots in a large skillet. Add water to cover. Cover skillet and
heat to boiling. Boil until carrots are crisp tender, about 3 minutes.
Meanwhile, whisk remaining ingredients in a small bowl until smooth. Drain
carrots and toss with vinaigrette. Serve warm or at room temperature or
refrigerate and serve cold. 90 calories per serving. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip