Marinated Carrot Salad (Version 2)

In July, 2011, I posted a version of my favorite Marinated Carrot Salad. As I made it this year, I thought about those Dollinks in this blog’s readership who don’t eat the onions or green peppers for which that recipe calls. So here’s a different version of the same salad! To find the original, see the Index under Salads: Carrot (Marinated/Version 1). 

This recipe requires extra time 

for marination

Marinated Carrot Salad (Version 2):

To Prepare Salad:

4 c. carrots, peeled and cut on the diagonal in ¾-in. slices

½ tsp. granulated sugar
¼ tsp. dried thyme
1 clove garlic, peeled and halved

To Prepare Vinaigrette:

½ tsp. salt
¼ tsp. coarse black pepper
¼ c. olive oil
2-to-3 tbsp. cider or white wine vinegar
1 tsp. dried oregano

Cook carrots, covered, in a small amount of boiling water with sugar, thyme, and garlic, just until tender-crisp. Drain carrots, removing garlic. Let stand 10 min. Whisk remaining ingredients together or shake to combine in a covered jar. Pour over carrots, tossing well. Chill and marinate 5 or 6 hr., allowing flavors to blend. Serve chilled. To store, cover and refrigerate up to 4 days. Serves 6-to-8.