Great Aunt Anna's Marinated Carrots |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A replica of the salad I fell in love with working at the Shady Maple IGA Deli. I used apple cider vinegar and though the smell during the cooking phase was questionable the final product was perfect. Ingredients:
2 lbs carrots, sliced |
1 green pepper, diced |
1 onion, grated |
2 stalks celery, diced |
1 (10 3/4 ounce) can condensed tomato soup, undiluted |
1/2 cup water |
3/4 cup sugar |
1/2 cup salad oil |
2/3 cup vinegar |
2 tablespoons cornstarch |
2 tablespoons water |
Directions:
1. Cook carrots in salted water until crisp-tender.
2. Rinse under cold water to stop cooking then drain well and let cool.
3. Combine tomato soup, 1/2 cup water, sugar, oil, and vinegar in medium saucepan.
4. Bring ingredients to a boil.
5. Mix cornstarch and water (2 Tbsp.) until cornstarch is dissolved.
6. Add to dressing mixture in saucepan while whisking or stirring until completely combined.
7. Allow dressing to cool.
8. Add dressing to carrots, onion, and celery and mix well.
9. Keeps for about a week in the fridge.
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