recipes

MARINATED CARROT SALAD

This Marinated Carrot Salad is a fabulous facet to go together with such a lot of mains and it’s brilliant for a summer amassing. It is a nostalgic recipe for me because it was something that my mom and grandmother used to make. It is a tangy-sweet aspect that appeals to so many for summer season BBQ.

MARINATED CARROT SALAD

MARINATED CARROT SALAD

INGREDIENTS

  • 5-6 cups carrots, peeled and sliced
  • 1 medium green pepper, sliced thinly
  • 1 medium sweet or regular onion, sliced thinly

DRESSING

  • 1/2 cup canola oil
  • 3/4 cup white vinegar
  • 1 cup of sugar
  • 1 can (10 oz.) Condensed Tomato Soup
  • 1 tsp. yellow mustard
  • 1 tsp. Worcestershire sauce
  • Salt and pepper to taste

INSTRUCTIONS

  1. Add the carrots to a large pot and cover with water. Bring to a boil over medium-high heat and cook for about 5 min. or until tender-crisp. Don’t overcook so that they are falling apart. Drain the carrots and let them cool.
  2. While the carrots cook, in a small pot add the canola oil, vinegar, sugar, tomato soup, mustard, Worcestershire sauce and salt and pepper to taste. Bring to a boil over medium-high heat and stir to let the sugar dissolve and the ingredients meld together. Remove from heat and let cool to room temperature.
  3. Mix the carrots, green peppers, and onions together in a container with a lid. Add the dressing and toss well. Refrigerate for at least 12 hours before serving.

NOTES

This recipe will last up to 2 weeks in the fridge if sealed tightly. It is a great portable recipe for any gathering.

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