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Carrot and Pecan Salad

This is one of those minimum work/maximum compliments dishes. If you managed to buy grated carrots, chives and caramelized pecans - you did almost all the work. I made this recipe so many times and people always want the recipe.
Like so many easy & great dishes I got it from my mother in-low. It was a regular at her place, and now it become a regular at my mother's place and of course - in mine. Make it once and you will see why.
Adi

Ingredients For the salad - about 500 g of grated carrots - Bunch of chives finely chopped - 100 g caramelized pecans - crashed in food processor For the sauce - 1/2 cup vegetable oil - 1/3 of a cup of cider vinegar or apple vinegar - 3/4 teaspoon salt - 2 flat tablespoons brown sugar - 1 large clove garlic, crushed

Mix carrots and chives in a clear serving bowl. Mix the sauce ingredients: 1/2 cup vegetable oil

1/3 of a cup of cider vinegar or apple vinegar, 3/4 teaspoon salt, 2 flat tablespoons brown sugar

1 large clove garlic, crushed, and pour over carrots. Place in the refrigerator for 5-12 hours so that the carrots will soak the sauce.

Mix the salad and sprinkle with pecans just before serving. Serve cold.

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