Carrot Salad In Mustard And Lemon Dressing

INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 21mg
Potassium: 12.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g