Updated Thursday, May 23rd, 2002
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.
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.
In this issue: Summer Off the Beaten Path
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