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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 6 |
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Cold carrot salad. I got this recipe from a friend who's mom had been making it for years. We seem to always make it at the holidays but it would also be a nice for a bbq or potluck. Ingredients:
1 lb baby carrots |
1 onion, finely diced |
1 green pepper, cut in strips |
1/2 cup tomato soup |
1/2 cup sugar |
1/4 cup olive oil |
1/3 cup vinegar |
1/2 teaspoon dry mustard |
1/2 teaspoon pepper |
1/2 teaspoon salt |
Directions:
1. Cook carrots for 9 minute (until firm-tender) drain and cool.
2. Transfer carrots to a bowl. Add onions & green peppers.
3. Mix together the rest of the ingredients and pour over carrots. Toss to combine.
4. Cover & refrigerate overnight. Keeps well in the fridge for some time.
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