Crunchy Carrot Salad
|Carrots||5 Medium, peeled and cut into matchstick strips|
|Vegetable oil/Olive oil||2 1⁄2 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon, crumbled|
|Thyme||1⁄4 Teaspoon, crumbled|
|Dried rosemary||1⁄8 Teaspoon, crumbled|
|Black pepper||1 Pinch|
|Zucchini||1⁄2 Small, cut into matchstick strips|
|Stalk celery||1⁄2 Small, cut into matchstick strips|
|Canned pimiento||1 Small, cut into matchstick strips|
|Lemon juice||1 1⁄2 Teaspoon|
In a small saucepan with just enough boiling unsalted water to cover, cook the carrots for 2 to 3 minutes.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
In a medium size bowl, combine the olive oil, marjoram, thyme, rosemary, and pepper.
Add the carrots, zucchini, celery, and pimiento and toss well.
Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.