14 Nov 2009
|Carrots||1 Pound, peeled and sliced|
|Italian dressing||1⁄2 Cup (8 tbs)|
|Green goddess dressing||1⁄2 Cup (8 tbs)|
|Dill weed||1 Tablespoon|
Cook carrots until crispy tender and drain.
Mix Italian dressing, Green Goddess dressing and dillweed together.
Pour dressing mixture over carrots.
Dill Carrots Recipe