Recipe: Garlic-Marinated Carrots, Mexican Marinated Carrots (Zanahoria En Escabeche) for Deb Carlson

Garlic-Marinated Carrots
Yield: 5 Servings
Recipe by: Cooking Light, May 1995,

2 tb white wine vinegar
1 tb olive oil
1/4 ts salt
1/4 ts pepper
5 c coarsely shredded carrot, (1-1/2 pounds)
4 cloves garlic, thinly sliced or crushed
1 bay leaf

Combine first 4 ingredients in a large bowl; stir well with a wire whisk. Add remaining ingredients; toss well to coat. Cover and chill at least 8 hours. Discard bay leaf before serving. Yield: 5 servings (serving size: 1 cup).

Mexican Marinated Carrots (Zanahoria En Escabeche)
Yield: 12 Servings

3 carrots; cut into large chunks
1 tb liquid from canned jalapenos (or more)
1/2 c oil & vinegar dressing (follows)
1 pn dried oregano

OIL & VINEGAR DRESSING
2 cloves garlic; crushed
1/4 ts pepper
1/4 c white wine vinegar
1 ts dry or dijon mustard
1/2 ts salt
3/4 c oil (1/2 olive oil; 1/2 salad oil)

Prepare the dressing. Prepare the other ingredients & add to the dressing. Refrigerate until serving time.