---------- Recipe via Meal-Master (tm) v8.02
Title: CARROT SALAD IN MUSTARD AND LEMON DRESSING
Categories: Salads
Yield: 6 servings
1/4 c lemon juice
2 ts dijon-style mustard
2 ts sugar
1/2 c onions; chopped
5 tb olive oil
1/2 ts salt; optional
2 tb fresh dill; chopped or
2 ts dillweed
1 lb carrots; cut in thin strips
3 c ; water
3/4 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:
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