---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 6 servings
   1/4 c  lemon juice
     2 ts dijon-style mustard
     2 ts sugar
   1/2 c  onions; chopped
     5 tb olive oil
   1/2 ts salt; optional
     2 tb fresh dill; chopped or
     2 ts dillweed
     1 lb carrots; cut in thin strips
     3 c  ; water
   3/4 ts sugar; (1 use 1 tsp)
   Combine lemon juice, mustard, the 2 teaspoons sugar,
   onions, oil, the salt, pepper, and dill in a large cup
   or cruet.  Mix well or shake until very well blended.
   Combine carrots, water remaining salt and sugar in a
   large saucepan. Bring the water to a boil; lower heat
   and cover.  Simmer until tender about 5 minutes.  Do
   not overcook.  Drain; cool quickly under cold running
   water to stop further cooking.  Transfer to a salad
   bowl. Pour the dressing over and toss to coat.  Add
   additional seasoning if needed and chill until ready
   to serve. From the MM database of Judi M. Phelps.
   Internet: jphelps@portal.com,
   juphelps@delphi.com, or jphelps@best.com