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Prep Time: 120 Minutes Cook Time: 5 Minutes |
Ready In: 125 Minutes Servings: 10 |
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Here's a make-ahead recipe for potlucks and picnics, or as a salad substitute at dinner. Prep time includes chill time. Ingredients:
2 lbs fresh baby carrots |
1 green pepper, chopped |
1/2 cup onion, chopped |
1 (10 3/4 ounce) can tomato soup |
1/2 cup vegetable oil |
3/4 cup sugar |
3/4 cup vinegar |
1 teaspoon dry mustard |
1 teaspoon worcestershire sauce |
1/2 teaspoon pepper |
Directions:
1. In saucepan, steam carrots until just crisp-tender, (about 5 minutes after boiling) Rinse with cold water to stop cooking, and drain.
2. Place carrots, green pepper, and onion in a large bowl.
3. In separate bowl combine all other ingredients.
4. Whisk or beat with mixer until smooth.
5. Add to vegetables and refrigerate.
6. This needs to be refrigerated for several hours or overnight for flavors to blend.
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