Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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