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Carrots with Dill Dressing


Yield: 4 to 6 servings

Carrots and dill are a winning combination, but you can substitute tarragon if you prefer. This salad combines carrots with dill dressing and makes a wonderful accompaniment for hot or cold poultry dishes.


  • 5 to 6 medium-size carrots, thinly sliced or julienned
  • 1/2 medium-size onion, peeled and finely chopped
  • 1 teaspoon finely chopped fresh dill or 1 tablespoon chopped fresh tarragon
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon white sugar
  • 3/4 teaspoon salt
  • 2 tablespoons peanut or corn oil
  • 1 tablespoon red or white vinegar


Blanch the carrots in boiling water to cover for about 30 seconds. Plunge them into ice water to stop the cooking. Drain well. In a large mixing bowl, combine the carrots with the remaining ingredients. Chill well before serving.

Updated Thursday, May 23rd, 2002
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One Response to Carrots with Dill Dressing

  1. Beverly Youngblood May 17, 2005 at 1:05 pm #

    Made it for a family reuion and everyone wanted the recipe.

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