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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.—Agnes Circello, Belle Rose, Louisiana Ingredients:
2 pounds carrots, cut into 1/4-inch slices |
1/2 cup vegetable oil |
1 cups sugar |
1 large onion, diced |
1 large green pepper, diced |
1 can (5-1/2 ounces) tomato juice |
3/4 cup red wine vinegar |
1 teaspoon prepared mustard |
1 teaspoon worcestershire sauce |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours.
2. Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks. Yield: 8 cups.
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