Italian Carrot Salad
Ingredients:
1 pound carrots, cut into 3-inch-long, thin sticks
2 tablespoons red wine vinegar
2 tablespoons cold pressed olive oil
1 teaspoon dried basil
3 garlic cloves, minced fine or pressed
Sea salt to taste (optional)
Pepper to taste
Instructions:
Steam the carrot sticks until crisp-tender.
In a small bowl, whisk together remaining ingredients.
Toss together carrots and dressing in a sealable container. Allow carrots to cool, seal container, and invert a few times. Store in refrigerator until serving (at least 1 hour, preferably overnight). Periodically invert the container. Enjoy.