Carrot Salad
cjRecipes.com3-1/2 cups baby carrots, cooked and sliced into thin rounds
3/4 cup tomato juice
1/3 cup tarragon-flavored white wine vinegar
1/3 cup sugar
1-1/2 teaspoon prepared yellow mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried tarragon leaves
1/3 cup vegetable oil
1 small green bell pepper, sliced into strips
1 small red onion, halved lengthwise, thinly sliced
Cook carrots until crisp-tender, about 10 minutes.
Partially fill a large bowl with ice cubes and water.
Drain carrots.
Place into iced water; stir until cooled.
Drain and set aside.
In a 2-quart bowl, whisk tomato juice, vinegar, sugar, mustard,
salt, pepper and tarragon until combined.
Add oil in a slow steady stream, whisking until combined.
Add drained carrots, bell peppers and onions.
Toss gently to coat with dressing.
Cover and refrigerate 24 hours, or up to 3 days before serving.
Makes 4 to 6 servings.
