We had a potluck lunch at work that came up sort of last minute, and I needed something quick and easy to contribute. These marinated carrots are a favorite from the lake, and I knew they would be perfect.
2 lbs carrots (baby or large carrots cut in half and then into fourths)
2/3 cup cider vinegar
1/2 cup oil (i find this to be a lot, so i use about 1/3 cup)
1/2 cup sugar
1/2 cup chopped onions
1 (0.7oz) packet of Italian dressing (the powdered kind)
1/4 cup parsley, to garnish
Blanch the carrots for 5 minutes. (Blanching means to boil the carrots just for a short amount of time, and then pour them into a bowl of ice water, to stop the cooking, thus keeping the carrots crisp and tender)
Blend all other ingredients, except for the parsley.
Pour over the carrots and toss well. Refrigerate overnight. Top with chopped parsley before serving.
Enjoy! A great summer side for a BBQ, shower, or just a snack to have in the fridge.