Marinated Carrot Salad
I am going to be getting nostalgic about this recipe. This Marinated Carrot Salad was one that my mom and grandma would make all the time. I remember seeing jars of it in the refrigerator. It lasts quite a few days/weeks, and it was always a recurring recipe every summer. Do you remember this recipe from your childhood?
Ingredients
- 5-6 cups carrots (peeled and sliced)
- 1 medium green pepper (sliced thinly)
- 1 medium sweet or regular onion (sliced thinly)
- 1/2 cup canola oil
- 3/4 cup white vinegar
- 1 cup 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.
Cook it from the original
This recipe comes from noshingwiththenolands.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on noshingwiththenolands.com