Yield: 6 Servings
Measure | Ingredient |
---|
¼ c lemon juice
2 ts dijon-style mustard
2 ts sugar
½ c onions; chopped
5 tb olive oil
½ ts salt; optional
2 tb fresh dill; chopped or
2 ts dillweed
1 lb carrots; cut in thin strips 3 c ; water
¾ ts sugar; (1 use 1 tsp)
Combine lemon juice, mustard, the 2 teaspoons sugar, onions, oil, the salt, pepper, and dill in a large cup or cruet. Mix well or shake until very well blended.
Combine carrots, water remaining salt and sugar in a large saucepan.
Bring the water to a boil; lower heat and cover. Simmer until tender about 5 minutes. Do not overcook. Drain; cool quickly under cold running water to stop further cooking. Transfer to a salad bowl.
Pour the dressing over and toss to coat. Add additional seasoning if needed and chill until ready to serve. From the MM database of Judi M. Phelps. Internet: jphelps@..., juphelps@..., or jphelps@...