Elmlane

and

FoDOweb

Present
Our

Recipe
Center


Thursday, September 21, 2017

Carrot Salad

Ingredients

2 lbs (908 gms) whole carrots
1 cup (250 ml) celery, chopped
1 medium green pepper, sliced
1 spanish onion, sliced
1 10 oz can (313 ml) condensed tomato soup
1/2 cup (125 ml) oil
1 cup (250 ml) white sugar
1/2 cup (125 ml) cider vinegar
1 tbsp (15 ml) prepared mustard
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) salt

Directions

1. Cook carrots, cool and slice
2. Layer carrots with celery, pepper and onion
3. Combine remaining ingredients to form the "dressing"
4. Pour dressing over vegetables
5. Refrigerate, uncovered, for two days
(This is a delicious cold salad perfect for summer activities or entertaining.)
Must be prepared in advance.

Printer friendly page