Carrot Salad with Dill

Ingredients

• 1 pound carrots (about 7), peeled and thinly sliced
• 1/2 cup finely chopped red or Spanish onion
• 1-1/2 tablespoons canola or corn oil
• 1 tablespoon sherry or champagne vinegar
• 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Cook the carrots in boiling water or in a steamer until crisp-tender, about 4 minutes. Rinse with cold water; drain.
2. Combine the carrots and onion in a medium bowl.
3. Combine the oil, vinegar, dill, sugar, salt and pepper in a small bowl; mix well. Toss with carrot mixture. Chill before serving.

Recipe Yield: Makes: 3 cups (6 servings)

Source: The New Family Cookbook For People with Diabetes
Book Title: The New Family Cookbook For People with Diabetes