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Carrot salad in mustard & lemon dressing
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| Artist: |
_ |
| Categories: |
Carrot, Dressings, Fruits, Lemon, Salads |
| Yield: |
6 |
| Rating: |
0 |
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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) |
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Procedures:
| 1 | Combine lemon juice, mustard, the 2 teaspoons sugar, onions, oil, the salt, pepper, and dill in a large cup or cruet. | | 2 | Mix well or shake until very well blended. | | 3 | Combine carrots, water remaining salt and sugar in a large saucepan. | | 4 | Bring the water to a boil; lower heat and cover. | | 5 | Simmer until tender about 5 minutes. | | 6 | Do not overcook. | | 7 | Drain; cool quickly under cold running water to stop further cooking. | | 8 | Transfer to a salad bowl. | | 9 | Pour the dressing over and toss to coat. | | 10 | Add additional seasoning if needed and chill until ready to serve |
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