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Categories:
carrots salt pepper mustard salad oil sugar cider vinegar tomato soup onion green pepper Worcestershire sauce celery
Viewed: 37 - Published at: 9 years agoIngredients
- 2 lb. peeled and sliced carrots
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. prepared mustard
- 1/2 c. salad oil
- 3/4 c. sugar
- 3/4 c. cider vinegar
- 1 (10 3/4 oz.) can undiluted tomato soup
- 1 large onion, chopped medium fine (about 1 c.)
- 1 large green pepper, chopped medium fine (about 1 c.)
- 1 tsp. Worcestershire sauce
- 1/2 c. chopped celery (optional)
Method
- Cover carrots with water and boil 5 minutes.
- Drain and cool. Into medium bowl, put salt, pepper and mustard.
- Beat in a little of the oil to blend with mustard.
- Add remaining oil, sugar, vinegar, salt, pepper and soup and beat again to blend.
- Stir in onion, green pepper and carrots.
- Cover tightly and chill overnight.
- Any marinade leftover may be kept in refrigerator and used as a salad dressing.
