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Marinated Carrot Salad Recipe

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This recipe for Marinated Carrot Salad, by , is from Cookbook 2019, 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!



10 medium carrot, peeled and sliced (about 5 cups)
1 medium onion, thinly sliced (about 1/2 cup)
1 small green pepper, thinly sliced (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup white vinegar
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper

How to Make It
Step 1
Place the carrots in a 3-quart saucepan and cover with water. Heat to a boil over medium-high heat. Reduce the heat to low and cook for 5 minutes or just until the carrots are tender. DO NOT OVERCOOK CARROTS. Drain the carrots and let them cool for 10 minutes. Stir the carrots, onion and pepper in a large bowl.

Step 2
Heat the soup, oil, sugar, vinegar, mustard, Worcestershire, salt and pepper in a 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat and let the soup mixture cool to room temperature.

Step 3
Pour the soup mixture over the vegetables. Cover and refrigerate for at least 12 hours. Serve the vegetable mixture hot or cold.




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