Ingredients:
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1 Lbs. PEI homegrown carrots, peeled and cut into slices
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1 medium red onion, quartered and sliced thinly
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¼ cup maple syrup
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½ cup canola oil
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1/3 cup apple cider vinegar
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1 Tbsp. Dijon mustard
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1/4 Tsp. ground black pepper
Directions:
Cook sliced carrots for 8 minutes. Drain and run cold water over them. Place carrots and red onion in a bottle or a bowl with a tight-fitting cover.
Make the dressing by whisking remaining ingredients together in a small bowl.
Pour dressing over vegetables. Cover and refrigerate for several hours or overnight. Serve at room temperature.
6 servings