Carrot Salad with Lemon Dill Dressing
- 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
- 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.