Carrot Salad in Mustard and Lemon Dressing

Categories: Salads

Serves: 6 Servings

Ingredients:

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

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: Carrot Salad Ladies Lunch
Categories: Salad, Dupree
Yield: 6 Servings

2 c Vegetable oil
2 c Red wine vinegar
1 c Sugar
1 ts Dry mustard
8 oz Tomato sauce; canned
1 lb Baby carrots; julienned and
-cooked
1 lg Green bell pepper; sliced
1 md Onion; sliced
Salt and freshly ground
-black pepper

Mix together the oil, vinegar, sugar, dry mustard, and tomato sauce. Add
the carrots, green pepper, and onion. Season to taste with salt and pepper.
Chill. May be made ahead several days. Yield: 6 servings
Recipe By : Nathalie Dupree, Cooks, TVFN, 1996

Posted to MC-Recipe Digest V1 #239

Date: Wed, 9 Oct 1996 15:22:57 -0700 (PDT)

From: patH

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