Carrot marinate
2/3 c veg oil
1/3 c cider vinegar
1 tsp Salt
1/4 c sugar
1. Peel carrots and cut diagonally into chunks.
2. Steam or cook in small amount of water until tender but crisp.
3. Drain and put into container with marinade and refrigerate for at least a few hours. Turn container occasionally to keep carrots coated.
Green Vegetables
1 tbls Dijon mustard
1 tsp Salt
1/4 tsp Pepper
1-2 minced garlic
½ c cider vinegar
2/3 c veg Oil
few crushed tarragon leaves
1. Steam or cook in small amount of water until tender but crisp.
2. Drain and put into container with marinade and refrigerate for at least a few hours. Turn container occasionally to keep carrots coated.
