6 to 8 large carrots, peeled and julienned
1/2 cup olive oil
1/4 cup white wine vinegar
1 small onion, sliced
1 teaspoon dried basil
1/2 teaspoon pepper
2 cloves garlic
1 teaspoon salt
Juice of 1 large lemon
Boil carrots for 3 to 5 minutes. Combine rest of the ingredients for the marinade.
Add carrots. Refrigerate overnight. Serve over greens.
Susanne Katz is a contributor to the AJT.