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
Preparation
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.
Cover tightly; refrigerate 24 hours to blend flavors, stirring once, before serving. Store covered in refrigerator up to 3 months.
