Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, December 1, 2008

Marinated Dilled Carrots

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)

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.


Mary Bergfeld said...

I love the idea of cold vegetables for a buffet table and these look good. I've bookmarked this recipe.

Anonymous said...

Great salad for the upcoming holidays! Thanks for sharing.

Susan (Between Naps On The said...

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