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Crunchy Carrot Salad

Healthycooking's picture
Crunchy carrot salad is a crispy and fresh vegetable salad. Herbed with rosemary, thyme and marjoram, the crunchy carrot recipe is prepared with added zucchini, pimientos and celery. Flavored with lemon juice, it is chilled and tossed to serve.
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Healthy

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