Blend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well. Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.)
Serve carrots at room temperature, mixed with dill.
Adapted from a recipe in Bon Appetit, November 1994 Typed for you by Karen Mintzias Posted to MM-Recipes Digest V3 #235
Date: Wed, 28 Aug 1996 21:58:11 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
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