"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Carrot Salad Recipe

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This recipe for Carrot Salad, by , is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Pace
Added: Monday, March 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds carrots, but into 1/3 thick rounds
1 large onion, diced
1 large green pepper, diced
1 10 3/4 oz can tomato soup
1 cup sugar
3/4 cup vinegar
1 cup vegetable oil
1 tsp salt
1/2 tsp. ground pepper
1 tsp dry mustard

Directions:
Directions:
Bring carrots to boil in salted water; boil 5 minutes. Drain; cool. Add onions, and pepper. Combine soup, sugar, vinegar, oil, salt, pepper and mustard. Pour over carrots. Refrigerate 24 hours.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This marinated salad is a keeper.

""I have learned that being with those I love ~ ~ ~
is ENOUGH."

 

 

 

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