Carrot salad in mustard and lemon dressing
Salad Mustard Lemon Carrots Dressings
Last updated 6/12/2012 1:12:29 AM. Recipe ID 40459. Report a problem with this recipe.
Title: Carrot salad in mustard and lemon dressing
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: firstname.lastname@example.org, email@example.com, or
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