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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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We grow about 2,000 acres of carrots on our ranch. My whole family enjoys this colorful vegetable in a variety of recipes, including this refreshing salad.Bud Mercer, Prosser, Washington Ingredients:
1/2 cup water |
1 pound baby carrots |
1/4 cup snipped fresh dill |
1/4 cup minced fresh oregano |
1 tablespoon minced fresh thyme |
3 tablespoons lemon juice |
2 tablespoons olive oil |
1 tablespoon sugar |
1 teaspoon grated lemon peel |
8 cups torn romaine |
Directions:
1. In a saucepan, bring water to a boil; add the carrots. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain; cool slightly. Meanwhile, in a bowl, combine the dill, oregano, thyme, lemon juice, oil, sugar and lemon peel. Add carrots and toss to coat. Cover and refrigerate. Serve over romaine. Yield: 4 servings.
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