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Marinated Carrot Salad Recipe

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

Contributor:  
Contributor:  
Susan Gregory
Added: Wednesday, January 26, 2011

Category:
Category:

Ingredients:  
Ingredients:  
@ 2 pounds carrots ( sliced, or use baby carrots)
1 can Healthy Request tomato soup
1/4 cup sugar
1/2 cup white vinegar
2 Tablespoons canola oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 cup chopped celery
1/2 cup chopped onion
1 green pepper, cut into strips

Directions:
Directions:
add carrots to a pot of boiling water and simmer until tender. Drain and set aside.
In large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion, and green pepper and toss to coat. Cover and refrigerate at least 4 hours ( or overnight) to allow carrots to marinate.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
@ 20 minutes
Personal Notes:
Personal Notes:
To reduce calories, you can use Splenda in place of sugar or use the sugar/Splenda blend. I omitted the oil entirely since that is the major calorie source

 

 

 

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