Carrot Salad in Mustard and Lemon Dressing

INGREDIENTS

INSTRUCTIONS

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:
jphelps@portal.com, juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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