Recipe Thursday

I am always cutting out interesting recipes and putting them in a folder. When the mood hits me, I will pull out the folder and select one of the recipes to make for dinner. I saw a recipe in the Food Section of The Washington Post that I had to make. Yes, there would be no placing of this recipe into "the folder". I was on a mission to make this dish on the same day--Wednesday. I had all of the ingredients except for red wine vinegar. That was not going to stop me. On my way home from class, I stopped by Trader Joe's and bought a bottle. Look out kitchen, I'm getting my Rachel Ray on! Here's the catch about the recipe. It has to sit overnight in the frig in order for the flavors to seep into the vegetables. That's OK. I'll eat it for lunch. I did try a small piece and it was sooooo good. Anyway...

I have this brilliant idea to feature a recipe on this blog every Thursday; however, it has to be a recipe I've actually made. If you decide to make a recipe I feature on "Recipe Thursday", please let me know. I hope you have a Yum-O moment!

As stated early, this recipe was featured in The Washington Post....


Italian-Style Marinated Carrot Salad (makes 6 servings)

1 pound carrots, peeled and cut into matchsticks
1 or 2 teaspoons dried Italian herbs (oregano, basil, rosemary, thyme)
1 teaspoon olive oil
3 teaspoons red wine vinegar
1/4 teaspoon salt
1/2 teaspoon sugar
ground pepper optional

-steam the carrots until they are tender, but still shapely
-combine the herbs, olive oil, salt, sugar and pepper in a large bowl
-transfer the warm carrots to the bowl; toss and coat the carrots
-cover and refrigerate overnight
-before serving, toss and coat the carrots

39 calories, 1g protein, 8g carbs, 1g fat, 0g sat. fat,
0mg cholesterol, 152 mg sodium, 2g fiber & 4g sugar


*I didn't add salt, I used baby carrots and cut them into matchsticks after they were tender and cooled off & I used Italian seasoning which contains all the Italian herbs you need.