Recipe - Pickled Three-Bean Salad

16 ounce BabyCut Carrots; 1 Pkg
One half cup Tarragon Vinegar
1 tablespoon Fresh Tarragon Leaves;
Chopped OR
1 teaspoon Dried Tarragon Leaves;
Crushed
1 tablespoon Olive Or Vegetable Oil
One fourth teaspoon Pepper

Heat 2 quarts of water to boiling. Add the carrots and cook for 3 minutes.
Meanwhile, mix the remaining ingredients in a large bowl. Drain the carrots
and immediately stir into the mixture in the bowl. Cover and refrigerate
for 24 hours, stirring once.

Nutrition Information Per Each One fourth Cup Serving:

Calories: 25 Protein: 0 Grams Carbohydrates: 4 Grams Fat: 1 Gram
Cholesterol 1 Milligram Sodium 10 Milligrams Potassium 115 milligrams

Posted By Rich Harper

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini