- 1/2 pound carrots, sliced
- 2 tablespoons Italian salad dressing
- 2 tablespoons Ranch salad dressing
- 2 tablespoons chopped onion
- 1 1/2 teaspoons minced fresh dill
- 1 1/2 teaspoons minced fresh parsley
- 1 teaspoon sugar
- 1/8 teaspoon salt
- Dash pepper
- Place carrots in a small saucepan and cover with water; cook until crisp-tender. Drain and place in a small bowl. Combine remaining ingredients; pour over carrots. Cover and refrigerate for 6 hours or overnight, stirring occasionally.