2 lb sliced carrots, cooked 5 minutes, drained, cooled
1 red onion, diced
1 green pepper, diced
1 rib celery, sliced
Marinade:
1 can tomato soup
1 cup white sugar
1 tsp mustard
salt and pepper
3/4 cup venegar
1/2 cup vegetable oil
1 tsp Worcestershire sauce
Mix all together and refrigerate overnight. Drain before serving. Will keep several weeks in the fridge, but I've never tried it! Always gets gone way too soon.
~any left over marinade after veggies are gone may be used as a dressing for tossed salad.
~may add small pieces steamed cauliflower
3 comments:
Oh this sounds perfectly yummy. Plus, a friend just gave us a huge bag of carrots, peppers and onions and I had no clue how to get rid of them before we leave. I'm making this tonight.
Love your coffee background! Gorgeous...
Coming back to let you know this salad was a huge hit at our house. I made half a recipe and it fed five people.
I substituted honey for the white sugar and cut it back to 3/4 cup. (3/4 of a 1/2 cup, in my case.)
I had no celery so I put in a few more carrots/peppers, but next time I definitely want to try it with cauliflower.
Thanks, Grace!
Definitely gonna try this one!
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