Carrot Salad with Lemon Dill Dressing
INGREDIENTS
  • 1/2 cup vegetable oil
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 2 Tablespoons fresh dill, or 2 tsp. dried
  • 10 ounces frozen crinkle cut carrots, thawed
DIRECTIONS
  1. With a fork whisk oil, lemon juice, salt and dill in a large bowl. Add carrots and toss to coat. Cover and chill until served.