Recipe - Carrot Salad In Mustard And Lemon Dressing

One fourth cup lemon juice
2 teaspoon dijonstyle mustard
2 teaspoon sugar One half cup onions; chopped
5 tablespoon olive oil One half teaspoon salt; optional
2 tablespoon fresh dill; chopped or
2 teaspoon dillweed
1 pound carrots; cut in thin strips
3 cup ; water Three fourths teaspoon 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