"Hunger is the best sauce in the world."--Cervantes

Marinated Carrot Salad Recipe

  Tried it? Rate this Recipe:


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.

Gwen Clarke
Added: Friday, August 20, 2010


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

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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!