"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Carrot Salad Recipe

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

Nettie Anthony
Added: Thursday, April 10, 2008


2 (16 oz.) cans sliced carrots
1 (10 oz.) can tomato soup
1 (8 oz.) can whole kernel corn
1 tsp. salt
1 chopped onion


1 cup sugar
1/2 cup corn oil
3/4 cup vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste

Make dressing by combining ingredients. Put salad ingredients in covered container. Pour on dressing and let set overnight, inverting container 2 or 3 times.




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