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Marinated Carrot Salad Recipe

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

Contributor:  
Contributor:  
Gwen Clarke

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds carrots, sliced on diagonal (& cooked al dente)
1 (10.75 ounce) can condensed tomato soup
1/4 cup white sugar
1/2 cup white vinegar
1/4 cup canola oil
1 Tsp prepared mustard
1 Tsp Worcestershire sauce
1 small onion - cut in onion rings
1 green bell pepper, seeded and cut into 1/2 " cubes

Directions:
Directions:
Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, onion and pepper and toss to coat.
Cover and refrigerate at least 4 hours to allow carrots to marinate. Reheat or serve at room temperature.

 

 

 

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