- 1/4 cup Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1 TBSp fresh dill, finely chopped
- S & P to taste
- 2 Cups (about 4-6 carrots) of Carrots, grated*
- 1/2 cup (about 1-2 stalks) Celery, finely diced
*Lishie tip- I box grate the carrots by hand on the large hole side but you can throw them in the food processor.