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.