"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cold Carrot Salad Recipe

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This recipe for Cold Carrot Salad, by , is from The Delaware County Senior Citizens Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Bess
Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. carrots, sliced & cooked until tender.
1 onion sliced
1 green pepper sliced
1 can tomato soup
1/2 cup oil
1 cup sugar
1/2 tsp. salt
3/4 cup vinegar

Directions:
Directions:
In a large bowl mix together tomato soup, oil, sugar, salt & vinegar. Add vegetables and mix well. Marinate over night. Serve cold.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1/1 hour
Personal Notes:
Personal Notes:
This is my mothers recipe. She made this salad for me to serve to my in-laws and immediate family on the first Thanksgiving dinner i prepared for them after I married their son.

 

 

 

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