Carrot Salad Recipe
Get lucky enough to try this Carrot Salad. This Carrot Salad is never too hard on you yet tastes divine. You will agree with me once you prepare it!
Ingredients
3 cups (750 ml) carrots, thinly sliced
1 medium-size onion, finely chopped
1 green bell pepper, julienned
Dressing
5 oz (142 ml) canned tomato soup
1/4 CUP (60 ml) sugar
1/4 CUP (60 ml) vegetable oil
1/3 CUP (80 ml) vinegar
1/4 tsp (1 ml) pepper
1/2 tsp (2 ml) salt
2 tsp (10 ml) prepared mustard
1/2 tSp (2 ml) Worcestershire sauce
Directions
– In a saucepan filled with lightly salted boiling water, cook carrots "al dente." Drain, place in a salad bowl and cool.
– Add onion and green pepper. Toss lightly and set aside.
– In a mixer, beat dressing ingredients. Pour over carrots. Refrigerate mixture for a few hours before serving.
– Add onion and green pepper. Toss lightly and set aside.
– In a mixer, beat dressing ingredients. Pour over carrots. Refrigerate mixture for a few hours before serving.
