Herbed Carrot Salad


3 cups carrot sticks – Boil until crisp tender, about 5 minutes.
Drain and cool slightly
Combine:
¼ cup snipped fresh dill
¼ cup minced fresh oregano
1 Tbls. minced fresh thyme
3 Tbls. fresh lemon juice
2 Tbls. olive oil
1 Tbls. sugar or honey
1 Tsp. grated lemon peel
Add carrots and toss. Cover and refrigerate

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