"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carrot Salad Recipe

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

Contributor:  
Contributor:  
Glenda Thrasher
Added: Monday, May 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs carrots
1 small green pepper seeded and sliced into rings
1 medium onion, sliced and put into rings
1 (10 3/4 oz) can of tomato soup
1 cup vegetable oil
3/4 cup vinegar
1 tsp. prepared mustard
1 tsp Worcestershire sauce
salt & pepper to taste

Directions:
Directions:
Slice carrots and boil in salted water until tender,drain and cool
layer carrot, pepper rings, onion rings in a glass bowl. In sauce pan combine remaining ingredients,heating until completely blended. Pour over vegetables and refrigerate over night to let the flavors blend.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
The longer the salad sets the better the flavors blend

 

 

 

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