Categories: Vegetables, Salads, Vegetarian 
      Yield: 14 servings 
  
     16 oz Baby-Cut Carrots; 1 Pkg 
    1/2 c  Tarragon Vinegar 
      1 tb Fresh Tarragon Leaves; 
           -Chopped OR 
      1 ts Dried Tarragon Leaves; 
           -Crushed 
      1 tb Olive Or Vegetable Oil 
    1/4 ts Pepper 
  
  Heat 2 quarts of water to boiling.  Add the carrots and cook for 3 minutes. 
  Meanwhile, mix the remaining ingredients in a large bowl. Drain the carrots 
  and immediately stir into the mixture in the bowl. Cover and refrigerate 
  for 24 hours, stirring once. 
   
  Nutrition Information Per Each 1/4 Cup Serving: 
   
  Calories:  25    Protein:  0 Grams    Carbohydrates:  4 Grams Fat: 1 Gram 
  Cholesterol 1 Milligram  Sodium 10 Milligrams Potassium 115 milligrams 
   
  Posted By Rich Harper