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Dilled Carrot & Snow Pea SaladPublished in 1995

Dilled Carrot & Snow Pea Salad – 1995

¼ c fresh lemon juice

¼ c chopped fresh dill

2 T vegetable oil

½ t salt                

pepper to taste

1 ½ lbs fresh baby carrots, trimmed

8 oz snow peas, trimmed

Cook carrots and peas to crisp-tender. In med bowl, mix lemon juice, dill, oil, salt and pepper.  Add carrots and snow peas, toss to evenly coat.  Cover and refrigerate at least 6 hours or up to 2 days, tossing 3-4 times.  Makes 6 servings.

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