Carrot-Currant Salad with Rosemary Recipe

Carrot-Currant Salad with Rosemary Recipe

Ingredients:
roland, seasoned rice wine vinegar,
oil, olive, salad or cooking
carrots, raw
currants, zante, dried
shallots, raw
spices, rosemary, dried

Directions:
Whisk together 1/2 cup rice wine vinegar and 1/2 cup vegetable oil with salt and pepper to taste.
Mix well with 1 pound peeled and shredded carrots, 1/4 cup currants, 2 tablespoons finely chopped shallots, and 2 tablespoons finely chopped rosemary.
Marinate for 1 hour before serving.
This salad keeps well up to 4 days, refrigerated.