This is a deceptively simple dish.
The biggest deal is that you should make it the day before serving, so the carrots have absorbed some of the flavor from the French dressing, which you can make (this is my current fave), or simply use your favorite store bought, creamy or Catalina.
I usually serve this as an appetizer, but I suppose one could make an argument that it is more like a salad course. Either way works a treat.
INGREDIENTS
•Carrots
•French dressing
•Parsley
Peel and slice your carrots into thin strips.
Pour French dressing over to cover, then cover and stash in the fridge overnight.
When ready to serve, toss with freshly chopped parsley.