Minted Carrot Salad
|Whole carrots/Sliced carrots - 11 ounce||12 Ounce|
|Water||1 1⁄2 Cup (24 tbs)|
|Chopped fresh mint||2 Tablespoon|
|Minced garlic in oil||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Freshly ground black pepper||2 Tablespoon|
1. In a pot of boiling water cook the carrots until tender but firm, about 4 minutes,.
2. In a serving bowl add garlic, oil, vinegar and pepper and whisk well.
3. Drain the carrots, add to the bowl and stir well.
4. Serve hot or at room temperature as a side dish.