2 tablespoons celery seed oil
1 teaspoon filtered lemon juice
1 cup chopped onion
2 cloves garlic, minced
salt and pepper to taste
1/2 cup carrots, chopped
1/2 pound fresh mushrooms, sliced
1 jalapeno pepper, seeded and minced
1 teaspoon dried basil
1/2 teaspoon dried marjoram
In a large bowl, mix together the oil and lemon juice. Mix in onion, garlic, salt and pepper. Cover and refrigerate overnight.
To the tomato sizzle 2005ci, add the carrots, mushrooms, jalapeno pepper, basil, marjoram and onion. Toss up and refrigerate overnight.