Peel and cut carrots, 1 inch length on the diagonal. Steam for 3 - 5 minutes or until tender. Stir together vinegar, and oil, add parsley and pepper. Chill and serve.
Ingredients
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2 pounds carrots
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2 1/2 tablespoons raspberry vinegar
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1 tablespoon olive oil
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2 tablespoons parsley, chopped
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1/2 teaspoon black pepper
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