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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats. Ingredients:
2 pounds carrots, sliced |
1 (10.75 ounce) can condensed tomato soup |
1/4 cup white sugar |
1/2 cup white vinegar |
1/4 cup canola oil |
1 teaspoon prepared mustard |
1 teaspoon worcestershire sauce |
1/2 cup chopped celery |
1/2 cup chopped green onion |
1 green bell pepper, seeded and cut into strips |
Directions:
1. Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
2. In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
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