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Marinated Carrot Salad Recipe

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

Contributor:  
Contributor:  
Laura Green
Added: Sunday, October 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp.sugar
1 tsp. salt
2 pounds carrots, sliced thinly
1-1/2 cups tomato juice
3/4 cup tarragon-flavor vinegar
3/4 cup sugar
1 Tbsp. prepared mustard
salt and pepper to taste
2 tsp. dried tarragon
1/2 cup vegetable oil
2 medium green bell peppers-sliced into thin strips
2 med. red onions, cut in half, sliced in thin strips

Directions:
Directions:
1- In a heavy 8 quart stockpot or large sauce pan, combine 4 quarts of water, sugar, and salt. Bring to rolling boil and add carrots. Cook about 10 minutes until tender crisp.
2- Partially fill a large bowl with ice cubes and water. Drain carrots and place carrots in ice water, stir until cooled. (This stops the carrots from becoming over cooked) Set aside.
3- In a 2 quart bowl, whisk tomato juice, vinegar, 3/4 cup sugar, mustard, tarragon, salt and pepper, until combined. Add the oil in a slow steady stream until combined.
4- Toss drained carrots, bell peppers and onions in a 13" X 9" baking dish. Pour dressing over vegetables. Toss gently to coat. Cover and refrigerate 23 hours or up to 3 days before serving.

Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe taste better than you think!

 

 

 

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