GREEN BEANS AND CARROTS WITH ONION DILL DRESSING
Serves 4

12 oz fresh green beans, trimmed and cut in 2 inch pieces, then steamed
until blanched, but still al dente
2 large carrots, julienned, and blanched, but still al dente
1 medium onion chopped
2 tb olive oil
2 tb Balsamic vinegar
1 tsp dried dillweed
ground pepper to taste

In small skillet, sauté onion in oil until tender. Stir in vinegar, dill and pepper. Pour over hot drained green beans and carrots; toss. Serve hot or cold.