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Baby Carrot Salad with Honey Dill Dressing

1 pound fresh baby carrots


1/4 cup honey
1/4 cup seasoned rice vinegar
1/4 cup water
1 tablespoon sugar
1/2 cup finely chopped green onions
3 tablespoons chopped parsley
1 1/4 teaspoons dried dill weed (or 1 tbl. fresh dill)

Cook baby carrots in boiling water for 6 minutes, then drain well. Place carrots in plastic bowl with tight fitting lid. Stir together vinaigrette ingredients and pour over carrots. Toss to combine carrots with dressing. Cover bowl and refrigerate several hours or overnight. Every so often, give the bowl a shake or two to distribute the dressing. Drain to serve.

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