Carrot salad in mustard and lemon dressing

Ingredients

Quantity		Ingredient

Directions

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@...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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