Emily’s Carrot Salad

At our unit’s annual Thanksgiving potluck dinner Patricia Keykendall, a NICU nurse, brought this delicious side dish. The mild crunch left in the carrots makes it a different approach to a side salad. The bright orange color is makes for a beautiful plate. —Emily Savoie Sausley

Ingredients:

2 lbs baby carrots

1/2 cup green goddess salad dressing

1/2 cup zesty Italian salad dressing

1 tsp onion powder

1 tsp garlic powder

Salt & pepper

Method:

1. Wash and cut carrots.
2. Boil/blanch for 3-4 minutes, drain and place into serving bowl.
3. Mix dressings and seasonings in a separate bowl and pour onto carrots. Stir to coat evenly. Best to let sit over night to soften carrots more and soak up dressing.
4. Serve cold or room temperature.