Italian-Style Marinated Carrot Salad

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Washington Post

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Ingredients

1 pound carrots, peeled and cut into 2- to 3-inch-long matchsticks

1 or 2 teaspoons dried Italian herbs (oregano, basil, rosemary and/or thyme; may substitute 2 tablespoons fresh herbs, finely chopped)

1 teaspoon olive oil

3 tablespoons red wine vinegar

1/4 teaspoon salt

1/2 teaspoon sugar

Freshly ground black pepper (optional)

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