Return to Content

Carrots with Dill Dressing

Carrots with Dill Dressing
2 votes, 5.00 avg. rating (93% score)
by
Submit a Recipe Image

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.

Ingredients:

  • 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

Instructions:

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

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%

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.

Leave a Reply

Comments maybe edited for length and clarity.