Dilled Carrot and Pea Pod Salad
| dish: salad|
Steam carrots and peas until just tender, about 5 minutes. To make the dressing, mix lemon juice, dill, oil, salt, and pepper. Pour over the carrots and peas and toss to coat evenly. Refrigerate 6 hours or up to 2 days.
adapted from The City Gardener's Cookbook by Sasquatch Books (think seriously about purchasing this one -- it's recipes compiled from Seattle P-Patches)