1 lb. carrots, peeled & cut in julienne strips
1/4 c. water
2 tbsp. tarragon vinegar
2 tbsp. oil
1 tsp. salt
1/8 tsp. pepper
1 tsp. sugar
1/4 tsp. dried dill weed
1/2 tsp. fresh lemon juice
2 tbsp. chopped fresh scallions

Cook carrots in water; microwave 10 minutes or in saucepan 10-15 minutes, until crisp tender. Drain. Combine remaining ingredients in large bowl. Add carrots and mix well. Cover and chill several hours.