Add color to your meal with this salad. Great with grilled pork burgers or with a ham buffet.
1 pound peeled carrots, shredded
1/2 cup white distilled vinegar
1/4 cup vegetable oil
1 teaspoon salt
1 teaspoon granulated sugar
1 teaspoon black pepper
1 tablespoon Dijon-style mustard
- In a large bowl, place carrot shreds and cover with plastic wrap. Microwave for 2 minutes on HIGH, until carrots are still crisp-tender.
- In a small bowl, mix together rest of ingredients and then toss with carrots. Let flavors marry for up to one hour at room temperture or cover and refrigerate overnight.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.