Helena's Marinated Carrot Salad |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 8 |
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This recipe comes from Helena's European Delights restaurant in Old Sacramento, California. It was printed in the R.S.V.P. section of a May 1982 issue of Bon Appetit. You may add some chopped red bell pepper to this also. Start this the day before you plan to serve it, as it marinates for 24 hours. Ingredients:
2 lbs carrots, peeled and sliced |
1 teaspoon salt |
1 (10 3/4 ounce) can tomato soup |
3/4 cup white vinegar |
3/4 cup sugar |
1/2 cup oil |
1 green pepper, seeded and finely chopped |
1 leek, washed and thinly sliced |
Directions:
1. Combine carrots in medium saucepan with enough water to cover; add salt and bring to boil.
2. Let boil 2 minutes and drain carrots well; transfer to medium bowl and let cool.
3. Combine tomato soup, wine vinegar, sugar and oil in blender and mix for 2 minutes; pour over cooled carrots.
4. Add green peppers and leek and mix well.
5. Cover and marinate in refrigerator at least 24 hours.
6. (Marinated carrot salad can be stored in the refrigerator up to 2 weeks.).
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