Carrots with Dill Dressing

Cooking & Recipes


Mary Gagnon St. Isaac Jogues Church, East Hartford, Connecti

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


4 to 6 servings


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
1/4 teaspoon freshly ground black pepper
1/2 teaspoon white sugar
3/4 teaspoon salt
2 tablespoons peanut or canola 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.




Can't wait to try this. Love

Can't wait to try this. Love carrots and tarragon. Growing Dill .. Fresh Dill in this will be wonderful. Tks so much for this recipe

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