Carrot Salad In Mustard & Lemon Dressing Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: lemon juice,
2 tsp: dijon-style mustard,
2 tsp: sugar,
1/2 cup: onions, chopped
5 tbsp: olive oil,
1/2 tsp: salt, optional
2 tbsp: fresh dill, chopped or
2 tsp: dillweed,
1 lbs: carrots, cut in thin strips
3 cup: , water
3/4 tsp: sugar, (1 use 1 tsp)
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Salads