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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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WE'VE always taken advantage of the fresh produce we're fortunate to have almost year-round. I prepare carrots often, since they're so nutritious and versatile. This dish is one of my favorites. It can be prepared a few days ahead of time, so it's easy when you're planning to serve it for a special meal. -Lizzie Sartin, Brookhaven, Mississippi Ingredients:
1/2 pound carrots, sliced |
2 tablespoons italian salad dressing |
2 tablespoons ranch salad dressing |
2 tablespoons chopped onion |
1-1/2 teaspoons minced fresh dill or 1/2 teaspoon dill weed |
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes |
1 teaspoon sugar |
1/8 teaspoon salt |
dash pepper |
Directions:
1. Place carrots in a small saucepan and cover with water; cook until crisp-tender. Drain and place in a small bowl. Combine remaining ingredients; pour over carrots. Cover and refrigerate for 6 hours or overnight, stirring occasionally. Yield: 2 servings.
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