Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 (1-pound) bag peeled baby
Carrots or
1 lb Peeled carrots no more than
An inch in diameter, cut in
2 1/2 inch lengths
1/4 c Balsamic vinegar
1/2 ts Oregano
2 lg Cloves of garlic, minced
2 tb Olive oil

Steam carrots, covered, in a steamer basket over simmering water for
about 5 minutes, or until crisp-tender. While carrots are steaming,
combine remaining ingredients to make dressing. Place hot carrots in
a pie plate or wide dish with sides and pour dressing over them
immediately, tossing to coat all sides. Let rest 30 minutes, tossing
once or twice, for flavors to mature. Refrigerate several hours or
overnight to improve flavor. May be served at room temperature or
cold. Makes 8 servings.

Per serving: Calories 57 Fat 3g No cholesterol Sodium 20 mg Percent
calories from fat 53%

From The Dallas Morning News 10/16/96 Typos by Bobbie Beers

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