Marinated SALADS



A simple, delicious way to get your vitamin A!

Serves 6

2 tablespoons olive oil

1 tablespoon white vinegar

1 small garlic clove, peeled and finely chopped

salt to taste

2 cups fresh carrot strips, matchstick size

In medium-sized mixing bowl combine oil, vinegar and garlic. Stir briskly with fork till thickened, then salt to taste. Add carrot strips; toss to coat, then set at room temperature till ready to use, stirring occasionally.

Notes: Serve Marinated Carrot Strips in place of salad, with potato or rice dishes.

To make carrot strips: Peel carrot; cut off ends. Cut whole carrot crosswise into 1&1/2 inch lengths. Now, keeping each piece on its side, use a sharp, broad, sturdy knife to cut each piece lengthwise into slabs 1/8 inch thick. Stack 2-3 slabs at a time on top of one another, then slice into 1/8 inch wide strips, resembling matchsticks.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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