We like vegetable salads. They're always handy to have in the fridge to go along with a luncheon sandwich or a piece of leftover meat. And, whenever, I do a buffet, I don't do hot vegetables because they look so tired after a few minutes preferring instead to serve salads.I got the inspiration from a Munroe, Louisiana, Junior League Cookbook, The Cotton Country Collection, sent to me by an Alabaman friend, fellow blogger, who was raised in Louisiana.
Junior League cookbooks take up a whole shelf at Linderhof and most are souvenirs of places we've been. A lasting memory of a wonderful trip.
This recipe is easy, has great staying power in the fridge and goes very well with a leftover turkey sandwich.Marinated Dilled Carrots
(ala Linderhof)
(ala Linderhof)
2 pounds baby carrots
1/2 cup Green Goddess salad dressing
1/2 cup Balsamic vinegar salad dressing
1/2 t. salt
1/2 t. pepper
2 teaspoon dill weed
1 bunch green onions, chopped
Boil the carrots in salted water until tender. Drain. Mix the remaining ingredients and pour over carrots. Refrigerate overnight.
1/2 cup Green Goddess salad dressing
1/2 cup Balsamic vinegar salad dressing
1/2 t. salt
1/2 t. pepper
2 teaspoon dill weed
1 bunch green onions, chopped
Boil the carrots in salted water until tender. Drain. Mix the remaining ingredients and pour over carrots. Refrigerate overnight.
3 comments:
I love the idea of cold vegetables for a buffet table and these look good. I've bookmarked this recipe.
Great salad for the upcoming holidays! Thanks for sharing.
Loving all these great recipes and food. Your silver is wonderful...I love seeing folks use their silver on a day to day basis! :-) So glad you were able to get both pieces of the lovely blue and white with the berries at Tuesday Morning! :-) Susan
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