Marinated Carrots
Makes 12 to 16 servings
Photo: NatalieMaynor (CC BY 2.0)
A make-ahead marinated carrot salad in which boiled carrot slices are chilled overnight in a sweet-and-sour tomato-soup dressing with onion and green pepper. Makes 12 to 16 servings.
Directions
- Bring the carrots with water to cover to a boil and boil 5 minutes; drain and cool. Into a medium bowl urn the salt, pepper and mustard; beat in a little oil to blend with the mustard; add he remaining oil and the sugar, vinegar and soup and beat again to blend. Stir in the onion and green pepper. Cover tightly and chill over night. Makes 12 to 16 servings. Recipe may be doubled. Any marinade left over may be refrigerated and used as a dressing for salad greens.
- Bring the carrots with water to cover to a boil and boil 5 minutes; drain and cool.
- Into a medium bowl, turn the salt, pepper, and mustard; beat in a little of the oil to blend with the mustard.
- Add the remaining oil, along with the sugar, vinegar, and undiluted tomato soup, and beat again to blend.
- Stir in the chopped onion and green pepper.
- Cover tightly and chill overnight.
- The recipe may be doubled. Any marinade left over may be refrigerated and used as a dressing for salad greens.
Goes well with
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