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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I enjoy this cold salad as a side dish at a summer BBQ or potluck for something a little different. Very inexpensive to make and take along. Better the longer it sits so i try to make it the night before.I am guessing at serving size as it depends on the appetites,I have doubled it before for a larger crowd.The cook time i listed does not include any overnight refrigeration. Ingredients:
2 lbs carrots |
1 large onion, chopped |
1 large green pepper, chopped |
1 (10 ounce) can tomato soup |
1 cup oil |
3/4 cup sugar |
1/2 cup vinegar |
1/2 teaspoon salt |
1 teaspoon dry mustard |
1/4 teaspoon pepper |
1 teaspoon worcestershire sauce |
Directions:
1. Cut carrots into coins and cook until tender-crisp.
2. Drain& cool.
3. Place in lg.
4. bowl.
5. Add onions& green pepper to carrots.
6. Combine all other ingredients and blend thoroughly,pour over carrot mixture,stir to combine and refrigerate, preferably overnight.
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