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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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This colorful quick-to-fix salad has been made by my family for many years. My mom, Jean Hamm, shared the recipe so I could have it in my wedding dinner. Ingredients:
5 pounds carrots, cut into 1/4-inch slices |
2 medium green peppers, chopped |
1 large onion, chopped |
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted |
1-1/2 cups sugar |
1-1/2 cups vinegar |
1 cup vegetable oil |
2 tablespoons italian seasoning |
2 teaspoons ground mustard |
2 teaspoons curry powder |
2 teaspoons worcestershire sauce |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place carrots in a Dutch oven. Add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender. Drain; rinse in cold water.
2. In a large bowl, combine green peppers, onion and carrots; set aside. In a large saucepan, combine the remaining ingredients; cook over medium heat until sugar is dissolved, stirring occasionally. Cool for 10 minutes. Pour over carrot mixture; toss to coat. Cover and refrigerate for 24 hours. Serve with a slotted spoon. Yield: 16 servings.
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