Chilly Dilly Carrots Recipe
Chilly Dilly Carrots Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

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.
Originally published as Chilly Dilly Carrots in Reminisce July/August 1997, p45

Nutritional Facts

3/4 cup: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 474mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

  • 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
  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.
Originally published as Chilly Dilly Carrots in Reminisce July/August 1997, p45

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