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Prep 20min
Total24hr20min
Servings14
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Ingredients
1
bag (16 oz) ready-to-eat baby-cut carrots
1/2
cup tarragon vinegar
1
tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
1
tablespoon olive or vegetable oil
1/4
teaspoon coarse ground black pepper
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Steps
1
In 3-quart saucepan, heat 2 quarts water to boiling. Add carrots; cook 3 minutes. Meanwhile, in large bowl, mix remaining ingredients. Drain carrots; immediately stir into mixture in bowl.
2
Cover tightly; refrigerate 24 hours to blend flavors, stirring once, before serving. Store covered in refrigerator up to 3 months.
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