Carrot Salad

Gorgeous colors! They deserved something a little special, so I decided to make a carrot salad that could substitute for potato salad. Granted, it’s not going to make you think you are eating potato salad, but in an effort to lower carbs, it’s a good swap. Using a white French dressing lends some creaminess.


Peel and slice the carrots, then simmer in water until crisp-tender. Toss with a white French dressing, a few tablespoons of fresh dill if you have it (dried works also), a pinch of tarragon, and salt and pepper.  Refrigerate overnight, then serve cold or at room temperature.



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