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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carrot Salad Recipe

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This recipe for Carrot Salad is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds carrots, but into 1/3 thick rounds
1 large onion, diced
1 large green pepper, diced
1 10 3/4 oz can tomato soup
1 cup sugar
3/4 cup vinegar
1 cup vegetable oil
1 tsp salt
1/2 tsp. ground pepper
1 tsp dry mustard
Directions:
Directions:
Bring carrots to boil in salted water; boil 5 minutes. Drain; cool. Add onions, and pepper. Combine soup, sugar, vinegar, oil, salt, pepper and mustard. Pour over carrots. Refrigerate 24 hours.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This marinated salad is a keeper.

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